About

Education: Secondary (high) school graduation certificate. Work setting: Restaurant. Ranks of chefs: Sous-chef. Tasks: Maintain records of food costs, consumption, sales and inventory. 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. Prepare and cook meals or specialty foods. Train staff in preparation, cooking and handling of food. Supervision: 3-4 people. Cuisine specialties: Japanese cuisine. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Attention to detail. Standing for extended periods. Personal suitability: Dependability. Efficient interpersonal skills. Flexibility. Initiative. Organized. Reliability. Team player. Experience: 2 years to less than 3 years.