Job description

Work Term: Permanent

Work Language: English

Hours: 35 to 40 hours per week

Education: Secondary (high) school graduation certificate

Experience: 1 year to less than 2 years

Work setting

Restaurant

Ranks of chefs

Sous-chef

Meat chef

Tasks

Estimate amount and costs of supplies and food items

Maintain records of food costs, consumption, sales and inventory

Analyze operating costs and other data

Demonstrate new cooking techniques and current equipment to cooking staff

Supervise activities of specialist chefs, chefs, cooks and other kitchen workers

Create current recipes

Instruct cooks in preparation, cooking, garnishing and presentation of food

Prepare and cook complete meals and specialty foods for events such as banquets

Prepare and cook food on a regular basis, or for special guests or functions

Requisition food and kitchen supplies

Arrange for equipment purchases and repairs

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

Train staff in preparation, cooking and handling of food

Supervision

5-10 people

Certificates, licences, memberships, and courses

Cook Trade Certification

Food Safety Certificate

Cuisine specialties

Cantonese cuisine

Japanese cuisine

International

Korean

Food specialties

Cold kitchen

Stocks, soups and sauces

Security and safety

Criminal record check

Work conditions and physical capabilities

Fast-paced workplace

Work under pressure

Tight deadlines

Physically demanding

Combination of sitting, standing, walking

Standing for extended periods

Own tools/equipment

Cellular phone

Personal suitability

Leadership

Dependability

Efficient interpersonal skills

Organized

Team player

Employment terms options

Flexible hours

To be determined

Other benefits

Free parking available

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📌 chef (Nova Scotia)
🏢 SUSHI JET ASIAN CUISINE
📍 Nova Scotia