Education: Secondary (high) school graduation certificate. Work setting: Restaurant. Ranks of chefs: Sushi chef. Tasks: 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. 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. Cuisine specialties: Sushi preparation techniques. Japanese cuisine. Food specialties: Fish and seafood. Own tools/equipment: Tools. Experience: 3 years to less than 5 years. Support for youths: Provides awareness training to employees to create a welcoming work environment for youth.