Education: Secondary (high) school graduation certificate Experience: 3 years to less than 5 years 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 recent 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 Requisition food and kitchen supplies 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 3-4 people Cuisine specialties Japanese cuisine Food specialties Fish and seafood Work Term: Permanent Work Language: English Hours: 30 to 40 hours per week

📌 head chef (Parksville)
🏢 Samurai Sushi & Teriyaki
📍 Parksville