Personal Suitability

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

Chefs and Specialist Chefs Specific Skills

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

Food Specialties

Vegetables, fruits, nuts and mushrooms; Stocks, soups and sauces; Meat, poultry and game; Fish and seafood

Ranks of Chefs Head chef

Ability to Supervise 5-10 people

Work Conditions and Physical Capabilities

Fast-paced environment; Work under pressure; Physically demanding; Attention to detail; Combination of sitting, standing, walking; Bending, crouching, kneeling; Tight deadlines

Work Setting Restaurant

Additional Skills

Train staff in preparation, cooking and handling of food; Maintain records of food costs, consumption, sales and inventory; Analyze operating costs and other data; 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

Cuisine Specialties Japanese cuisine

Experience 3 years to less than 5 years

Credentials (certificates, licences, memberships, courses, etc.) Not required

Education Secondary (high) school graduation certificate

Languages English