“As a kitchen manager, I stress the importance of consistency in portion, preparation and presentation. If our outlets produce different levels of food quality because chefs are trained differently, expansion would not be possible. When customers walk into any Sushi Tei outlet, who would expect is consistency and reliability, and an OJT system makes that possible.

Now, training is no longer subject to a trainer’s style, memory power, availability, etc., even a junior member of the team can help to train a new staff!”