-Food Preparation: Chop ingredients (octopus, ginger, green onions) and mix takoyaki batter according to standardized recipes.

-Takoyaki Cooking: Pour batter into takoyaki molds, add fillings, and skillfully use skewers to flip the balls continuously until they are perfectly round and golden brown.

-Garnishing & Presentation: Top cooked takoyaki with specific sauces, mayonnaise, bonito flakes, and other menu-dictated toppings before packaging.

-Inventory Management: Monitor stock levels of ingredients, sauces, and packaging supplies, and assist with receiving and storing new deliveries.

-Sanitation & Cleaning: Wash and sanitize equipment (takoyaki makers, grills, utensils), dispose of refuse, and sweep/mop floors to comply with health and food safety regulations.