Job Description

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

Work setting

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Restaurant

Ranks of chefs

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Sushi chef

Tasks

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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 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 Arrange for equipment purchases and repairs Plan and direct food preparation and cooking activities of several restaurants Plan menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances Supervise activities of sous-chefs, specialist chefs, chefs and cooks Train staff in preparation, cooking and handling of food

Work conditions and physical capabilities

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Fast-paced environment Handling heavy loads Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods Bending, crouching, kneeling

Personal suitability

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Dependability Flexibility Initiative Reliability Team player

Government programs

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Recognized employer Work Term: Permanent Work Language: English * Hours: 30 to 40 hours per week