Overview

Languages

English

Education

Secondary (high) school graduation certificate

Experience

3 years to less than 5 years

On site

Work must be completed at the physical location. There is no option to work remotely.

Work setting

Restaurant

Ranks of chefs

Chef

Responsibilities

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 new equipment to cooking staff Create new recipes Instruct cooks in preparation, cooking, garnishing and presentation of food Supervise cooks and other kitchen staff Prepare and cook meals or specialty foods Requisition food and kitchen supplies Plan menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances Recruit and hire staff Train staff in preparation, cooking and handling of food

Experience and specialization

Cuisine specialties

Japanese cuisine

Additional information

Work conditions and physical capabilities

Fast-paced environment Work under pressure Tight deadlines Handling heavy loads Physically demanding Attention to detail Combination of sitting, standing, walking Bending, crouching, kneeling

Personal suitability

Leadership Dependability Efficient interpersonal skills Flexibility Organized Team player

Employment groups

This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups:

Support for youths

Offers on-the-job training tailored to youth Offers mentorship, coaching and/or networking opportunities for youth Provides awareness training to employees to create a welcoming work environment for youth