• Sushi Chef
  • Location
    701 St Clair Avenue West, Toronto, ON| Ontario
  • Job ID
    6699
  • Views
    409
  • Date Posted
    18-09-2020
  • Expiry Date
    17-03-2021
  • Type of Job
    Full Time
  • Salary
    CAD $20.00 hourly for 40 hours per week
  • Min. Experience
    2 years to less than 3 years
  • Min. Education
    No degree, certificate or diploma
Job Details

Job Title: Sushi Chef
Job location: Toronto, ON
Salary:
$20.00 hourly for 40 hours per week
Anticipated Start Date:
As soon as possible
Terms of Employment:
Permanent, Full-Time
Number of positions:
1
Employment Conditions
Day, Evening, Weekend, Shift, Overtime, Morning
Employment groups
Indigenous people, Newcomers to Canada, Persons with disabilities, Seniors, Students Youth Visible minorities
EMPLOYER DETAILS
Employer Name:
KIBO CAFE
Employer Address/ Location of Work:
701 St Clair Avenue West, Toronto, ON M6C 1B2, Canada
Transportation/Travel Information
Public transportation is available
Work Location Information
Urban area
Work Conditions and Physical Capabilities
Fast-paced environment;Repetitive tasks; Standing for extended periods
HOW TO APPLY
By e-mail:
kibostclair2014@gmail.com
Application from indigenous people, youth, new immigrants and people with disabilities is welcome.
Anyone who can legally work in Canada can apply for this job. If you are not currently authorized to work in Canada, the employer will not consider your job application.

Job Description

JOB REQUIREMENTS
Languages
English
Education
No degree, certificate or diploma
Rank of Chefs
Chef
Ability to Supervise
3-4 people
Cuisine Specialties
Sushi preparation techniques, Japanese cuisine
Food Specialties
Fish and seafood, Eggs and dairy, Cold kitchen, Vegetables, fruit, nuts and mushrooms, Stocks, soups and sauces
Experience
Experience for 2 years or more as sushi chef required
Work Setting
Restaurant
Specific Skills/ Job Duties
Plan menus and ensure food meets quality standards; Create new recipes; Instruct cooks in preparation, cooking, garnishing and presentation of food; Supervise cooks and other kitchen staff; Maintain records of food costs, consumption, sales and inventory; Prepare and cook food on a regular basis, or for special guests or functions; Train staff in preparation, cooking and handling of food; Prepare dishes for customers with food allergies or intolerance.