Chef

Education: Secondary (high) school graduation certificate. Work setting: Restaurant. Tasks: 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. Plan menus and ensure food meets quality standards. 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. Attention to detail. Standing for extended periods. Personal suitability: Dependability. Efficient interpersonal skills. Flexibility. Initiative. Organized. Reliability. Team player. Employment terms options: Evening. Experience: 2 years to less than 3 years. Employment terms options: Day. Weekend.