Education: Secondary (high) school graduation certificate. Ranks of chefs: Sushi chef. Tasks: Demonstrate new cooking techniques and new 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. Supervise cooks and other kitchen staff. Prepare and cook food on a regular basis, or for special guests or functions. Arrange for equipment purchases and repairs. 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. Cuisine specialties: Sushi preparation techniques. Japanese cuisine. Food specialties: Fish and seafood. Personal suitability: Leadership. Efficient interpersonal skills. Initiative. Organized. Employment terms options: Evening. Shift. Experience: 3 years to less than 5 years. Employment terms options: Weekend.