chef

KISSO SUSHI & RAMEN; Port Coquitlam; On-site; CAD 40,000 - 50,000; Full time

Job summary

A local restaurant in the Port Coquitlam area seeks a dedicated individual to supervise kitchen staff and prepare Japanese cuisine. The role requires a secondary school graduation certificate and 2 to 3 years of experience in a kitchen. Successful candidates will demonstrate team player qualities and maintain high food quality standards. The position is permanent, with 30 to 40 hours of work each week.

Qualifications

• 2 years to less than 3 years of experience in a kitchen setting.

Responsibilities

• Estimate amount and costs of supplies and food items.
• Maintain records of food costs, consumption, sales and inventory.
• Supervise activities of kitchen staff and cooks.
• Prepare and cook food for customers.

Skills

Team player

Education

Secondary (high) school graduation certificate

Job description

Education & Experience

• Education: Secondary (high) school graduation certificate
• Experience: 2 years to less than 3 years

Work setting

• Restaurant

Tasks

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• Maintain records of food costs, consumption, sales and inventory
• Analyze operating costs and other data
• Demonstrate new cooking techniques and new equipment to cooking staff
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Create new recipes
• 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 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

Cuisine specialties

• Japanese cuisine

Personal suitability

• Team player

Government programs

• Recognized employer

Work Term

Permanent

Work Language

English

Hours

30 to 40 hours per week