• Education: Secondary (high) school graduation certificate
• Experience: 2 years to less than 3 years

Work setting

• Restaurant

Ranks of chefs

• Head chef

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
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Create new recipes
• Supervise cooks and other kitchen staff
• Prepare and cook food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• 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

• Japanese cuisine

Food specialties

• Fish and seafood

Personal suitability

• Team player

Government programs

• Recognized employer

Employment terms options

• Night
• To be determined
• Weekend
• Work Term: Permanent
• Work Language: English
• Hours: 30 to 40 hours per week