Head Chef

Employer

Sushi Hon

Languages

English

Education

Secondary (high) school graduation certificate

Work site environment

• Wet/damp
• Noisy
• Odours
• Hot
• Cold/refrigerated
• Non-smoking

Work setting

Restaurant

Ranks of chefs

Head chef

Tasks

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• Maintain records of food costs, consumption, sales and inventory
• Demonstrate new cooking techniques and new equipment to cooking staff
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• 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
• Requisition food and kitchen supplies
• Arrange for equipment purchases and repairs
• 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
• 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

Cuisine specialties

Japanese cuisine

Food specialties

• Fish and seafood
• Meat, poultry and game

Security and safety

Criminal record check

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Handling heavy loads
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods
• Bending, crouching, kneeling

Personal suitability

• Leadership
• Dependability
• Flexibility
• Organized
• Reliability
• Team player

Employment terms options

• Evening
• Shift
• Morning

Experience

5 years or more

Employment terms options

Weekend

Financial benefits

Gratuities