Job Description
LanguagesEnglishEducationSecondary (high) school graduation certificateExperience3 years to less than 5 yearsWork settingRestaurantUrban areaRelocation costs covered by employerRanks of chefsSushi chefResponsibilitiesTasksMaintain records of food costs, consumption, sales and inventoryAnalyze operating costs and other dataCreate new recipesInstruct cooks in preparation, cooking, garnishing and presentation of foodPrepare and cook complete meals and specialty foods for events such as banquetsPrepare and cook food on a regular basis, or for special guests or functionsPrepare and cook meals or specialty foodsRequisition food and kitchen suppliesPrepare dishes for customers with food allergies or intolerancesTrain staff in preparation, cooking and handling of foodSupervision1 to 2 peopleExperience and specializationCuisine specialtiesSushi preparation techniquesJapanese cuisineFood specialtiesCold kitchenEggs and dairyFish and seafoodStocks, soups and saucesVegetables, fruits, nuts and mushroomsAdditional informationTransportation/travel informationPublic transportation is availableWork conditions and physical capabilitiesFast-paced environmentWork under pressureTight deadlinesHandling heavy loadsPhysically demandingAttention to detailCombination of sitting, standing, walkingStanding for extended periodsBending, crouching, kneelingPersonal suitabilityDependabilityEfficient interpersonal skillsExcellent oral communicationFlexibilityInitiativeOrganizedReliabilityTeam player
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