Job Description

The Chef is responsible for all food production services, including planning, organizing, managing and controlling the kitchen’s activities to ensure the execution and quality of all food that is served to the customers.

The Chef is responsible for the following tasks:

  • Daily inspections of work areas and ensure that hygiene and cleanliness standards, as well as the standards of Health and Safety in the food industry are met
  • Oversee all of the activities in the kitchen (organize and manage the production, the manipulation of appliances and food, ensure that the standards of quality and freshness of food are respected, etc.)
  • Oversee and participate in the preparation of ingredients, mise en place (food prep), and menu items including sushi
  • Oversee the preparation and presentation of food orders, equipment, dishes, maintenance and overall operations
  • Management of inventory
  • Oversee the reception and storage of kitchen products
  • Human resource management (may include hiring and training of the staff, scheduling, distribution of work, evaluation of efficient and conflict management)
  • Oversee customer service
  • Strong understanding of the cash system
  • Accepted file types: pdf.