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$28.50 hourly / 40 hours per week

Languages
English

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

Work setting
Restaurant
Ranks of chefs
Sushi chef
Responsibilities
Tasks
Estimate amount and costs of supplies and food items
Maintain records of food costs, consumption, sales and inventory
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
Plan menus and ensure food meets quality standards
Train staff in preparation, cooking and handling of food
Leading/instructing individuals
Supervision
5-10 people
Experience and specialization
Cuisine specialties
Sushi preparation techniques
Japanese cuisine
Food specialties
Fish and seafood
Additional information
Work conditions and physical capabilities
Fast-paced environment
Work under pressure
Tight deadlines
Attention to detail
Standing for extended periods
Personal suitability
Leadership
Dependability
Efficient interpersonal skills
Excellent oral communication
Flexibility
Initiative
Organized
Reliability
Team player