Responsibilities

• Determine the size of food portions and costs.
• Plan menus and estimate food requirements for their realization.
• Prepare and cook complete meals or individual dishes and foods.
• Train staff in preparation, cooking and handling of food.
• Supervise kitchen staff and helpers.
• Maintain inventory and records of food, supplies and equipment.
• Clean kitchen and work areas.
• Manage kitchen operations.

Qualifications and Experience

• Education: Secondary (high) school graduation certificate.
• Experience: 2 years to less than 3 years.
• Work setting: Restaurant.
• Cuisine specialties: Japanese cuisine.

Personal Suitability

• Client focus.
• Dependability.
• Flexibility.
• Initiative.
• Judgement.
• Organized.
• Reliability.
• Team player.
• Time management.

Be...