sushi chef

Experience: 3 years to less than 5 years

Work Setting: Restaurant

Ranks of Chefs: Chef

Tasks:

1. Estimate amount and costs of supplies and food items
2. Maintain records of food costs, consumption, sales and inventory
3. Analyze operating costs and other data
4. Demonstrate new cooking techniques and new equipment to cooking staff
5. Instruct cooks in preparation, cooking, garnishing and presentation of food
6. Supervise cooks and other kitchen staff
7. Prepare and cook meals or specialty foods
8. Requisition food and kitchen supplies
9. Plan menus and ensure food meets quality standards
10. Prepare dishes for customers with food allergies or intolerances
11. Recruit and hire staff
12. Train staff in preparation, cooking and handling of food

Work Conditions and Physical Capabilities:

1. Fast-paced environment
2. Work under pressure
3. Handling heavy loads
4. Physically demanding
5. Combination of sitting, standing, walking