Chop Crew

Chops ingredients and garnishes at the rear of the booth to prep for sale; includes chopping green onion, slicing Inari (brown tofu pocket), slicing Naruto (fish cake), shelling eggs, wrapping chopsticks with napkins, putting kimchee in paper cups for sale.

• Rinse green onion and cut into very thin slices (1/10 cm). Place in Ziploc bag. Full Ziplocs should be taken to front and stored in cooler (Zone C).

• Cut Naruto (fish cake; white with pink swirl) at a diagonal into 1/8 cm slices. Place in Ziploc bag. Full Ziplocs should be taken to front and stored in cooler (Zone C).

• Cut Inari (brown tofu pocket) diagonally into two triangles. Discard extra juice into a bowl. Place in Ziploc. Full Ziplocs should be taken to front and stored in cooler (Zone C).

Morning Shift

• Assembly - adds ingredients to udon noodles in assembly line fashion for delivery to customer.

• Point of sale - takes orders, handles cash/credit card transactions.

• Prep - Chopping, egg peeling, put kimchee in cups for sale. (If needed)

Afternoon Shift

• Assembly - adds ingredients to udon noodles in assembly line fashion for delivery to customer.

• Point of sale - takes orders, handles cash/credit card transactions.

• Prep - Chopping, egg peeling, put kimchee in cups for sale. (If needed)

• Dish washing – wash all cooking equipment at wash station at the back of the booth.

Udon Master

Opens packets of udon noodles, boil and place in bowl to pass up to food assembly and sales crew.

Dashi Master

Makes the udon broth (dashi).