Languages English

Education

Secondary (high) school graduation certificateor equivalent experience

Experience 1 year to less than 2 years

Cuisine Specialties Japanese cuisine; Sushi preparation techniques

Additional Skills

Train staff in preparation, cooking and handling of food; Maintain records of food costs, consumption, sales and inventory; Requisition food and kitchen supplies; Prepare and cook food on a regular basis, or for special guests or functions; Prepare and cook meals or specialty foods

Work Setting Restaurant

Work Conditions and Physical Capabilities

Fast-paced environment; Work under pressure; Handling heavy loads; Attention to detail; Standing for extended periods; Tight deadlines

Ability to Supervise 3-4 people

Ranks of Chefs Executive chef

Chefs and Specialist Chefs Specific Skills

Instruct cooks in preparation, cooking, garnishing and presentation of food; Supervise cooks and other kitchen staff

Executive Chefs Specific Skills

Plan and direct food preparation and cooking activities of several restaurants; Plan menus and ensure food meets quality standards; Supervise activities of sous-chefs, specialist chefs, chefs and cooks

Personal Suitability

Effective interpersonal skills; Flexibility; Team player; Dependability; Reliability; Organized