Sushi Chef

Education: Secondary (high) school graduation certificate. Work setting: Restaurant. Ranks of chefs: Sushi 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. 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. 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. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Attention to detail. Standing for extended periods. Personal suitability: Initiative. Organized. Reliability. Team player. Employment terms options: Evening. Shift. Experience: 3 years to less than 5 years. Employment terms options: Morning. Day. Weekend.