sushi chef

Education:

College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years.

Ranks of chefs:

Sushi chef.

Tasks:

• Estimate amount and costs of supplies and food items.
• Estimate labour costs.
• Maintain records of food costs, consumption, sales and inventory.
• Analyze operating costs and other data.
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers.
• Create new recipes.
• Instruct cooks in preparation, cooking, garnishing and presentation of food.
• Prepare and cook complete meals and specialty foods for events such as banquets.
• 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.
• Arrange for equipment purchases and repairs.
• Consult with clients regarding weddings, banquets and specialty functions.
• Plan and direct food preparation and cooking activities of several restaurants.
• Plan menus and ensure food meets quality standards.
• Prepare dishes for customers with food allergies or intolerances.
• Recruit and hire staff.
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks.
• Train staff in preparation, cooking and handling of food.
• Leading/instructing individuals.

Supervision:

3-4 people.

Experience:

1 year to less than 2 years.