Sushi Chef

Education: Secondary (high) school graduation certificate
- Experience: 5 years or more
- or equivalent experience
**Work site environment**:

- Noisy
- Odours
- Hot
- Cold/refrigerated
**Work setting**:

- Restaurant
**Ranks of chefs**:

- Sushi chef
**Tasks**:

- 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 food on a regular basis, or for special guests or functions
- Prepare and cook meals or specialty foods
- Requisition food and kitchen supplies
- Estimate food requirements and food and labour costs
- Plan menus and ensure food meets quality standards
- Recruit and hire staff
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks
- Train staff in preparation, cooking and handling of food
**Cuisine specialties**:

- Sushi preparation techniques
- Japanese cuisine
**Work conditions and physical capabilities**:

- Fast-paced environment
- Tight deadlines
- Attention to detail
- Combination of sitting, standing, walking
- Standing for extended periods
- Bending, crouching, kneeling
**Personal suitability**:

- Dependability
- Efficient interpersonal skills
- Excellent oral communication
- Flexibility
- Initiative
- Organized
- Reliability
- Team player
- Work Term: Permanent
- Work Language: French
- Hours: 40 hours per week