Job requirements

Languages

English

Education

Secondary (high) school graduation certificate

Experience

3 years to less than 5 years

Specific Skills

Train staff in preparation, cooking and handling of food

Supervise kitchen staff and helpers

Organize and manage buffets and banquets

Manage kitchen operations

Prepare and cook special meals for patients as instructed by dietitian or chef

Clean kitchen and work areas

Maintain inventory and records of food, supplies and equipment

Prepare and cook complete meals or individual dishes and foods

Cook Categories

Cook (general)

Cuisine Specialties

Japanese cuisine

Sushi preparation techniques

Additional Skills

Prepare dishes for customers with food allergies or intolerances

Work Setting

Restaurant

Work Conditions and Physical Capabilities

Fast-paced environment; Work under pressure; Repetitive tasks; Handling heavy loads; Physically demanding; Attention to detail; Standing for extended periods; Overtime required;

Personal Suitability

Initiative; Flexibility; Team player; Excellent oral communication; Client focus; Dependability; Judgement; Reliability; Organized;

Benefits

Financial benefits

Gratuities