head chef

Education: Secondary (high) school graduation certificate. Work setting: Restaurant. Ranks of chefs: Head chef. Tasks: Estimate amount and costs of supplies and food items. 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. 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. Consult with clients regarding weddings, banquets and specialty functions. Plan menus and ensure food meets quality standards. Prepare dishes for customers with food allergies or intolerances. Train staff in preparation, cooking and handling of food. Leading/instructing individuals. Supervision: 5-10 people. Cuisine specialties: Sushi preparation techniques. Japanese cuisine. Transportation/travel information: Public transportation is available. Work conditions and physical capabilities: Fast-paced environment. Standing for extended periods. Personal suitability: Organized. Reliability. Employment terms options: Evening. Shift. Experience: 3 years to less than 5 years. Employment terms options: Morning. On call. Day. Weekend. Overtime available.

Identified from the job description. Confirm important requirements above.

• Additional information Transportation/travel information Public transportation is available Work conditions and physical capabilities Fast-paced environment Sta

Minimum education

Trade certificate

Apply by

Aug 26, 2026