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Job Details

Sushi Chef Posted on Oct 02, 2017 by Dorinku

  • Location Edmonton, AB
  • Earnings $18.00 to $22.00 hourly
  • Work Hours 20 to 44 hours per week
  • Position Permanent Part Time Leading to Full Time
  • Vacancies 3 Vacancies
  • Closing Date Dec 31, 2017
Job Requirements

Employer

Dorinku

Languages

English

Education

No degree, certificate or diploma

Credentials (certificates, licences, memberships, courses, etc.)

Not required

Cuisine Specialties

Japanese cuisine

Experience

2 years to less than 3 years

Additional Skills

  • Maintain records of food costs, consumption, sales and inventory
  • Prepare and cook food on a regular basis, or for special guests or functions
  • Prepare and cook meals or specialty foods

Work Setting

Restaurant

Work Site Environment

Non-smoking

Transportation/Travel Information

Public transportation is available

Work Conditions and Physical Capabilities

Fast-paced environment

Ability to Supervise

5-10 people

Work Location Information

Urban area

Ranks of Chefs

Chef

Food Specialties

  • Vegetables, fruits, nuts and mushrooms
  • Stocks, soups and sauces
  • Meat, poultry and game
  • Fish and seafood
  • Eggs and dairy

Chefs and Specialist Chefs Specific Skills

  • Create new recipes
  • Instruct cooks in preparation, cooking, garnishing and presentation of food
  • Supervise cooks and other kitchen staff

How to Apply

Anyone who can legally work in Canada can apply for this job. If you are not currently authorized to work in Canada, the employer will not consider your job application.

Advertised Until

Dec 31, 2017

Important notice: This job posting has been provided by an external employer.The Government of Alberta and the Government of Canada are not responsible for the accuracy, authenticity or reliability of the content.

NOC & Interest Codes
The Sushi Chef is part of the following larger National Occupational Classification (NOC).
Executive Chefs
NOC code: 6241.1
DIRECTIVE

Interest in supervising` the activities of sous-chefs, specialist chefs, chefs and cooks; and in recruiting and hiring staff

METHODICAL

Interest in co-ordinating information to ensure food meets quality standards; may prepare and cook food on a regular basis or for special guests or functions

INNOVATIVE

Interest in planning menus

Reading Interest Codes
A Quick Guide

The interest code helps you figure out if you’d like to work in a particular occupation. It’s based on the Canadian Work Preference Inventory (CWPI), which measures 5 occupational interests: Directive, Innovative, Methodical, Objective and Social.

Each set of 3 interest codes is listed in order of importance.

A code in capital letters means it’s a strong fit for the occupation.

A code in all lowercase letters means the fit is weaker.

Learn More

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