Overview Languages English Education
• Secondary (high) school graduation certificate Experience 5 years or more On site Work must be completed at the physical location. There is no option to work remotely. Work site environment
• Wet/damp
• Noisy
• Odours
• Hot
• Cold/refrigerated
• Non-smoking Work setting
• Restaurant Ranks of chefs
• Head chef Responsibilities Tasks
• Estimate amount and costs of supplies and food items
• Estimate labour costs
• 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 current recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• 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
• Arrange for equipment purchases and repairs




• 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
• Leading/instructing individuals Supervision
• 5-10 people Experience and specialization Cuisine specialties
• Japanese cuisine
• Korean Food specialties
• Fish and seafood
• Meat, poultry and game Additional information Security and safety
• Criminal record check Work conditions and physical capabilities
• Fast-paced setting
• Work under pressure
• Tight deadlines
• Handling heavy loads
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods
• Bending, crouching, kneeling Personal suitability
• Leadership
• Dependability
• Flexibility
• Organized
• Reliability
• Team player

📌 head chef (Sylvan Lake)
🏢 Sushi Hon
📍 Sylvan Lake