Job Description
LanguagesBilingualEducationNo degree, certificate or diplomaExperience2 years to less than 3 yearsWork site environmentNon-smokingWork settingRestaurantRanks of chefsSushi chefResponsibilitiesTasksDemonstrate new cooking techniques and new equipment to cooking staffSupervise activities of specialist chefs, chefs, cooks and other kitchen workersCreate new recipesInstruct cooks in preparation, cooking, garnishing and presentation of foodPrepare and cook complete meals and specialty foods for events such as banquetsSupervise cooks and other kitchen staffPrepare and cook food on a regular basis, or for special guests or functionsPrepare and cook meals or specialty foodsRequisition food and kitchen suppliesPlan menus and ensure food meets quality standardsPrepare dishes for customers with food allergies or intolerancesSupervise activities of sous-chefs, specialist chefs, chefs and cooksTrain staff in preparation, cooking and handling of foodMaintain inventory of suppliesMaintain inventory and records of food, supplies and equipmentSupervision5-10 peopleExperience and specializationCuisine specialtiesJapanese cuisineFood specialtiesFish and seafoodStocks, soups and saucesAdditional informationTransportation/travel informationOwn transportationWork conditions and physical capabilitiesFast-paced environmentWork under pressureTight deadlinesAttention to detailCombination of sitting, standing, walkingStanding for extended periodsPersonal suitabilityLeadershipDependabilityEfficient interpersonal skillsFlexibilityInitiativeOrganizedReliabilityTeam playerBenefitsHealth benefitsDisability benefitsHealth care planFinancial benefitsAs per collective agreement
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