Work Term: Permanent Work Language: English Hours: 30 to 40 hours per week Education: Secondary (high) school graduation certificate Experience: 3 years to less than 5 years or equivalent experience Work setting Restaurant Tasks Maintain records of food costs, consumption, sales and inventory Demonstrate new cooking techniques and recent 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 Plan and direct food preparation and cooking activities of several restaurants 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 Cuisine specialties Sushi preparation techniques Japanese cuisine Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods Bending, crouching, kneeling Personal suitability Leadership Dependability Efficient interpersonal skills Excellent oral communication Flexibility Initiative Organized Reliability Team player Employment terms options Early morning Evening Shift Employment terms options Morning Night Day Weekend

📌 sushi chef (Toronto)
🏢 NI JI SUSHI Japanese restaurant
📍 Toronto