Enrique Lopez

I worked in the hot kitchen, and I currently work in the sushi section.

I handle making rolls, sashimi, and nigiri. I'm not a professional, but I am dedicated.

I also ended up being the one who trains the newcomers.

I like to ensure that my work is done well; and although I may make mistakes, I am very responsible and always strive to improve. I have even taken the initiative to speak with my colleagues before approaching my supervisors, because I know it is better to resolve issues internally rather than rushing off to complain.

I prefer dialogue over argument, and understanding over judgment; I prefer finding solutions.