At least 5 years of experience with purchasing JapaneseAsian food and other products for distribution to JapaneseAsian cuisine restaurants includingbr Experience with inspection of the products based on quality, organoleptic characteristics, grades and subspecies, special packaging and storage requirements, production technologies, seasonal features of raw foods.br Experience with visiting suppliers plants in China, Vietnam, Indonesia, Japan, Thailand to examine products;br Experience evaluating suppliers on the basis of the price, quality, reliability, methods of delivery;br Detailed knowledge of the whole spectrum of food products used in AsianJapanese cuisine restaurants including but not limited to frozen broiled eel, tuna, tobiko, masago, shrimp, Hamachi, chuka wakame, octopus, squid, calamari, wasabi, ginger, nori, soy sauce, rice, tea, chopsticks.br Profound knowledge of procurement practices and wholesale prices in the producer countries China, Japan, Indonesia, Vietnam, Thailand and in the local market.br Knowledge of QuickBooks.br Ability to travel to suppliers plants and distribution centers in China, Vietnam, Japan, Indonesia, Thailand to examine products 25.
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