Duree de l'emploi: Permanent
Langue de travail: Anglais
Heures de travail: 35 to 40 hours per week
Education:
Experience:
Education
------------- Secondary (high) school graduation certificate
Work setting
---------------- Restaurant
Ranks of chefs
------------------ Sushi chef
Sous-chef
Tasks
--------- Estimate amount and costs of supplies and food items
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
Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
Create new recipes
Instruct cooks in preparation, cooking, garnishing and presentation of food
Prepare and cook complete meals and specialty foods for events such as banquets
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
Consult with clients regarding weddings, banquets and specialty functions
Plan menus and ensure food meets quality standards
Prepare dishes for customers with food allergies or intolerances
Train staff in preparation, cooking and handling of food
----------------------- Sushi preparation techniques
Teppanyaki
Vegetarian
International
Food specialties
-------------------- Fish and seafood
Stocks, soups and sauces
Security and safety
----------------------- Criminal record check
Work conditions and physical capabilities
--------------------------------------------- Fast-paced environment
Tight deadlines
Combination of sitting, standing, walking
Standing for extended periods
Personal suitability
------------------------ Leadership
Dependability
Efficient interpersonal skills
Flexibility
Organized
Team player
Experience
-------------- 1 year to less than 2 years
Employment terms options
---------------------------- Flexible hours
To be determined
Other benefits
------------------
* Free parking available
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