Work Term: Permanent Work Language: English Hours: 30 to 44 hours per week Education: Secondary (high) school graduation certificate Experience: 3 years to less than 5 years or equivalent experience Work setting Restaurant Ranks of chefs Sushi chef Sous-chef Fish chef Tasks Maintain records of food costs, consumption, sales and inventory Demonstrate new cooking techniques and new equipment to cooking staff Supervise activities of specialist chefs, chefs, cooks and other kitchen workers Create new recipes 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 Consult with clients regarding weddings,



banquets and specialty functions 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 Supervision 5-10 people Staff in various areas of responsibility Cuisine specialties Sushi preparation techniques Japanese cuisine Food specialties Fish and seafood Meat, poultry and game Vegetables, fruits, nuts and mushrooms Transportation/travel information Public transportation is available Work conditions and physical capabilities Work under pressure Tight deadlines Handling heavy loads Attention to detail Standing for extended periods Weight handling Between 45 and 60 kg (100-132 lbs) Employment terms options Early morning Evening Shift Employment terms options Morning Night Day Weekend Financial advantages Gratuities

📌 sous-chef (Toronto)
🏢 Sushi Yugen
📍 Toronto