About this role
Education: Secondary (high) school graduation certificate. Work site environment: Noisy. Odours. Hot. Work setting: Restaurant. Ranks of chefs: Sous-chef.
Tasks
- Demonstrate new cooking techniques and new equipment to cooking staff.
- Supervise activities of specialist chefs, chefs, cooks and other kitchen workers.
- Instruct cooks in preparation, cooking, garnishing and presentation of food.
- Supervise cooks and other kitchen staff.
- Prepare and cook meals or specialty foods.
- 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.
- Supervision: 5-10 people.
- Cuisine specialties: Japanese cuisine.
- Food specialties: Fish and seafood.
- Experience: 3 years to less than 5 years.