Sushi Chef
2 months 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 years
- **Work site environment**:
- Wet/damp
- Noisy
- Odours
- Hot
- Cold/refrigerated
- Non-smoking
- ** Work setting**:
- Restaurant
- ** Ranks of chefs**:
- Sushi chef
- ** Tasks**:
- 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 food
- ** Supervision**:
- 3-4 people
- Staff in various areas of responsibility
- ** Certificates, licences, memberships, and courses**:
- Safe Food Handling certificate
- Workplace Hazardous Materials Information System (WHMIS) Certificate
- Food Safety Certificate
- ** Cuisine specialties**:
- Sushi preparation techniques
- Japanese cuisine
- ** Food specialties**:
- Cereals, grains and pulses
- Fish and seafood
- Vegetables, fruits, nuts and mushrooms
- ** 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
- Standing for extended periods
- Bending, crouching, kneeling
- ** Own tools/equipment**:
- Tools
- ** Personal suitability**:
- Leadership
- Dependability
- Efficient interpersonal skills
- Excellent oral communication
- Flexibility
- Initiative
- Organized
- Reliability
- Team player
- ** Screening 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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