sushi chef

Additional Information

• Education: Secondary (high) school graduation certificate
• Experience: 2 years to less than 3 years

Tasks

• Maintain records of food costs, consumption, sales and inventory
• Analyze operating costs and other data
• Demonstrate new cooking techniques and new equipment to cooking staff
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Supervise cooks and other kitchen staff
• Prepare and cook food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Arrange for equipment purchases and repairs
• Estimate food requirements and food and labour costs
• Plan menus and ensure food meets quality standards
• Recruit and hire staff
• Train staff in preparation, cooking and handling of food

Cuisine specialties

• Japanese cuisine

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Attention to detail
• Standing for extended periods

Personal suitability

• Dependability
• Flexibility
• Initiative
• Organized
• Reliability
• Team player
• Work Term: Permanent
• Work Language: English
• Hours: 30 to 40 hours per week