They carry out market research and analyse customer needs.
They develop tourism products/a range of products, and then promote them. They provide training for travel consultants on all matters relating to the products and the particular tourist destination.
They determine the marketing strategy of the tourism product so as to increase sales.
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Establish, implementing, reviewing and maintaining Quality and Food Safety Management System in accordance with the local and global standards and regulations.
Perform strategic planning and risk management for organization.
Participate in cross department system improvement and HR collaboration. Cross-functioning development of quality and food safety team members to ensure system implementation throughout the whole organization completely.
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Responsible to ensure, monitor and supervise preparation of Japanese food items and sides in accordance to set standards.
Knowledgeable and complies with the Company’s standards on food portioning, cooking methods, quality standards, kitchen recipes, policies and procedures.
Maintains kitchen, cooking areas, sushi counters, kitchen equipment and food storage areas clean, sanitized and organized.
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