Education

• Secondary (high) school graduation certificate

Work setting

• Restaurant
• Urban area

Ranks of chefs

• Chef

Tasks

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• Maintain records of food costs, consumption, sales and inventory
• 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
• Plan menus and ensure food meets quality standards
• Train staff in preparation, cooking and handling of food

Supervision

• 5-10 people

Cuisine specialties

• Japanese cuisine

Food specialties

• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

Transportation / travel information

• Public transportation is available

Experience

• 3 years to less than 5 years
• Durée de l'emploi : Permanent
• Langue de travail : Anglais
• Heures de travail : 30 hours per week