Job Details

Job details
Location: 535 Portland St, Dartmouth, NS B2Y 4B1
Work location: On site
Salary: 30.05 hourly / 30 to 35 hours per week
Terms of employment: Permanent employmentFull time
Flexible hours, To be determined
Starts as soon as possible
Benefits: Other benefits
vacancies: 2 vacancies

Overview
Languages
English

Education
Secondary (high) school graduation certificate

Experience
1 year to less than 2 years

On site
Work must be completed at the physical location. There is no option to work remotely.

Work setting
Restaurant

Responsibilities
Tasks
Determine the size of food portions and costs
Plan menus and estimate food requirements for their realization
Requisition food and kitchen supplies
Prepare and cook complete meals or individual dishes and foods
Prepare dishes for customers with food allergies or intolerances
Prepare and cook special meals for patients as instructed by dietitian or chef
Inspect kitchens and food service areas
Train staff in preparation, cooking and handling of food
Maintain inventory and records of food, supplies and equipment
Clean kitchen and work areas
Organize buffets and banquets

Credentials
Certificates, licences, memberships, and courses
Cook Trade Certification
Food Safety Certificate

Experience and specialization
Cuisine specialties
Cantonese cuisine
Sushi preparation techniques
Szechuan

Additional information
Work conditions and physical capabilities
Attention to detail
Fast-paced environment
Physically demanding
Personal suitability
Client focus
Organized
Team player

Benefits
Other benefits
Free parking available

How to apply
By email
sushijetportland@gmail.com

Job Description

Determine the size of food portions and costs
Plan menus and estimate food requirements for their realization
Requisition food and kitchen supplies
Prepare and cook complete meals or individual dishes and foods
Prepare dishes for customers with food allergies or intolerances
Prepare and cook special meals for patients as instructed by dietitian or chef
Inspect kitchens and food service areas
Train staff in preparation, cooking and handling of food
Maintain inventory and records of food, supplies and equipment
Clean kitchen and work areas
Organize buffets and banquets