Languages English

Education Secondary (high) school graduation certificate

Experience 2 years to less than 3 years

Cuisine Specialties Japanese cuisine

Additional Skills

Prepare dishes for customers with food allergies or intolerances; 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; Attention to detail; Standing for extended periods

Ability to Supervise Staff in various areas of responsibility

Ranks of Chefs Sous-chef

Sous-Chefs Specific Skills

Supervise activities of specialist chefs, chefs, cooks and other kitchen workers; Demonstrate new cooking techniques and new equipment to cooking staff

Personal Suitability

Flexibility; Team player; Dependability; Reliability; Organized