Education: Secondary (high) school graduation certificate. Work setting: Restaurant. Ranks of chefs: Sushi chef. Tasks: Maintain records of food costs, consumption, sales and inventory. Demonstrate new cooking techniques and new equipment to cooking staff. Create new recipes. Instruct cooks in preparation, cooking, garnishing and presentation of food. Prepare and cook meals or specialty foods. Arrange for equipment purchases and repairs. Prepare dishes for customers with food allergies or intolerances. Recruit and hire staff. Train staff in preparation, cooking and handling of food. Cuisine specialties: Sushi preparation techniques. Japanese cuisine. Government programs: Recognized employer. Experience: 3 years to less than 5 years.