head chef LMIA requested

Education: College/CEGEP. or equivalent experience. Work setting: Restaurant. Ranks of chefs: Sushi chef. Head chef. Fish 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. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. Create new recipes. Instruct cooks in preparation, cooking, garnishing and presentation of food. Prepare and cook complete meals and specialty foods for events such as banquets. 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. Consult with clients regarding weddings, banquets and specialty functions. Plan menus and ensure food meets quality standards. Prepare dishes for customers with food allergies or intolerances. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Train staff in preparation, cooking and handling of food. Supervision: 5-10 people. Staff in various areas of responsibility. Cuisine specialties: Sushi preparation techniques. Japanese cuisine. Food specialties: Fish and seafood. Meat, poultry and game. Vegetables, fruits, nuts and mushrooms. Transportation/travel information: Public transportation is available. Work conditions and physical capabilities: Work under pressure. Tight deadlines. Handling heavy loads. Attention to detail. Standing for extended periods. Weight handling: Between 45 and 60 kg (100-132 lbs). Employment terms options: Early morning. Evening. Shift. Morning. Experience: 5 years or more. Employment terms options: Night. Day. Weekend. Financial benefits: Gratuities.