- Education : Secondary (high) school graduation certificate
- Experience : 1 year to less than 2 years
Work setting
Restaurant
Tasks
- Demonstrate new cooking techniques and new equipment to cooking staff
- 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
- Plan menus and ensure food meets quality standards
- Train staff in preparation, cooking and handling of food
Supervision
1 to 2 people
Cuisine specialties
Japanese cuisine
Food specialties
- Fish and seafood
- Meat, poultry and game
- Stocks, soups and sauces
- Vegetables, fruits, nuts and mushrooms
Work conditions and physical capabilities
- Fast-paced environment
- Attention to detail
- Standing for extended periods
Personal suitability
- Dependability
- Flexibility
- Initiative
- Organized
- Reliability
- Team player
- Work Term : Permanent
- Work Language : English
- Hours : 30 to 40 hours per week
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