Education: Secondary (high) school graduation certificate. Work setting: Restaurant. Ranks of chefs: Sushi chef. Tasks: Estimate amount and costs of supplies and food items. Maintain records of food costs, consumption, sales and inventory. 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. Cuisine specialties: Sushi preparation techniques. Japanese cuisine. Food specialties: Fish and seafood. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Personal suitability: Flexibility. Team player. Screening questions: Do you have experience working in this field?. Government programs: Recognized employer. Experience: 3 years to less than 5 years.