Kitchen Chefs (NOC 6321)

Career Overview

A Kitchen Chef at Mr. Sushi is responsible for creating innovative and delectable dishes that captivate our customers. Our Kitchen Chef’s culinary expertise, leadership skills, and creativity play a pivotal role in maintaining the high level of quality we strive for at Mr. Sushi.

Expectations and Responsibilities: 

As a customer of Mr. Sushi, you can expect our Kitchen Chef to:  

  • Oversee Food Preparation: Oversee all aspects of food preparation, from ingredient selection and portioning to cooking techniques and plating presentations.
  • Adhere to Recipes: Follow established recipes and portion sizes while adding your creativity and culinary skills to enhance flavours and presentation.
  • Create New Recipes: Collaborate with restaurant management to design and update menus that reflect seasonal ingredients, culinary trends, and customer preferences.
  • Select Best Ingredients: Source and select the freshest ingredients and ensure proper handling and storage.
  • Oversee Quality Control: Work closely with the Manager and maintain high culinary standards by inspecting dishes for quality, flavour, and presentation before they are served.
  • Provide Leadership in the Kitchen: Lead and inspire the kitchen team, ensuring a positive and efficient work environment.
  • Ensure Customer Satisfaction: Foster a culture of exceptional customer service, address customer inquiries and concerns, and consistently strive to exceed customer expectations.
  • Provide Staff Training: Train and develop kitchen team members, providing ongoing coaching and guidance to enhance their performance and skills.
  • Assist Staff Scheduling: Assist in creating staff schedules, managing breaks, and ensuring adequate staffing levels to meet customer demand.
  • Assist Operations Management: Work closely with the Manager to assist with daily restaurant operations, including reservations, seating, food preparation, service, and customer interactions, to ensure smooth and efficient service.
  • Manage Inventory and Cost Control: Work closely with the Manager, manage kitchen inventory, control food costs, and minimize waste while maintaining high-quality standards.
  • Solve Problems: Address day-to-day challenges and emergencies effectively, making decisions that prioritize customer satisfaction and operational efficiency.
  • Ensure Compliance: Ensure compliance with health and safety regulations, as well as restaurant policies and procedures.
  • Adhere to Safety: Follow strict adherence to safety and sanitation guidelines, including food safety regulations and safe handling of kitchen equipment.

We are currently not hiring for this position.