chef

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 Provides awareness training to employees to create a welcoming work environment for youth

The chef is responsible for managing kitchen operations, including menu planning, food cost analysis, and inventory records. They must supervise and train kitchen staff while preparing high-quality Japanese cuisine and specialty dishes.

Candidates must have a secondary school graduation certificate and between 3 to 5 years of experience. Proficiency in Japanese cuisine and the ability to work in a physically demanding, fast-paced environment are required.

• Food safetyPreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Japanese Cuisine
• Menu Planning
• Inventory Management
• Staff Training
• Food Cost Analysis
• Recipe Creation
• Kitchen Supervision
• Food Safety
• Garnishing
• Staff Recruitment
• Quality Control
• Allergy Management

• Food & Beverage
• Hospitality
• Management & Leadership

Minimum education

High school

Minimum experience

2+ years

Apply by

Aug 29, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level