Education: Secondary (high) school graduation certificate. Ranks of chefs: Sushi chef. Tasks: Estimate amount and costs of supplies and food items. Estimate labour costs. 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. Requisition food and kitchen supplies. Plan menus and ensure food meets quality standards. Prepare dishes for customers with food allergies or intolerances. Cuisine specialties: Sushi preparation techniques. Work conditions and physical capabilities: Tight deadlines. Handling heavy loads. Physically demanding. Combination of sitting, standing, walking. Standing for extended periods. Bending, crouching, kneeling. Personal suitability: Dependability. Excellent oral communication. Flexibility. Initiative. Reliability. Team player. Employment terms options: Early morning. Government programs: Recognized employer. Employment terms options: Evening. Shift. Experience: 2 years to less than 3 years. Employment terms options: Flexible hours. Morning. Night. To be determined. Day. Weekend. Health benefits: Health care plan. Financial benefits: Gratuities. 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.