sushi chef
1 month ago
- Work Term: Permanent
- Work Language: English
- Hours: 88 hours bi-weekly
- Education: No degree, certificate or diploma
- Experience: 1 year to less than 2 yearsWork site environment
- Wet/damp
- Noisy
- Odours
- Hot
- Cold/refrigerated
- Non-smokingWork setting
- RestaurantRanks of chefs
- Sushi chefTasks
- Create new recipes
- Instruct cooks in preparation, cooking, garnishing and presentation of food
- 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
- Prepare dishes for customers with food allergies or intolerances
- Train staff in preparation, cooking and handling of foodSupervision
- 3-4 people
- Staff in various areas of responsibilityCertificates, licences, memberships, and courses
- Safe Food Handling certificate
- Workplace Hazardous Materials Information System (WHMIS) Certificate
- Food Safety CertificateCuisine specialties
- Sushi preparation techniques
- Japanese cuisineFood specialties
- Cereals, grains and pulses
- Fish and seafood
- Vegetables, fruits, nuts and mushroomsWork 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
- Standing for extended periods
- Bending, crouching, kneelingOwn tools/equipment
- ToolsPersonal suitability
- Leadership
- Dependability
- Efficient interpersonal skills
- Excellent oral communication
- Flexibility
- Initiative
- Organized
- Reliability
- Team playerScreening questions
- Are you available for shift or on-call work?
- Are you currently legally able to work in Canada?Other benefits
- Parking available
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