Education: Secondary (high) school graduation certificate
Experience: 5 years or more
Tasks
--------- Estimate amount and costs of supplies and food items
Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
Create new recipes
Instruct cooks in preparation, cooking, garnishing and presentation of food
Supervise cooks and other kitchen staff
Prepare and cook meals or specialty foods
Plan menus and ensure food meets quality standards
Cuisine specialties
----------------------- Sushi preparation techniques
Japanese cuisine
Work Term: Permanent
Work Language: English
* Hours: 30 to 40 hours per week
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