Cuisine Specialties

• Japanese cuisine

Additional Skills

• Maintain records of food costs, consumption, sales and inventory
• Requisition food and kitchen supplies
• Prepare and cook food on a regular basis, or for special guests or functions

Work Setting

• Restaurant

Transportation/Travel Information

• Public transportation is available

Work Conditions and Physical Capabilities

• Fast-paced environment
• Standing for extended periods

Ability to Supervise

• 3-4 people

Work Location Information

• Urban area

Ranks of Chefs

• Sushi chef

Food Specialties

• Vegetables, fruits, nuts and mushrooms
• Stocks, soups and sauces
• Meat, poultry and game
• Fish and seafood
• Eggs and dairy
• Cold kitchen
• Cereals, grains and pulses

Chefs and Specialist Chefs Specific Skills

• Create new recipes
• Supervise cooks and other kitchen staff

Executive Chefs Specific Skills

• Plan menus and ensure food meets quality standards