• Ethnic food cook (Japanese food)
  • Location 2875 Lakeshore Blvd. W, Toronto, ON| Ontario
  • Job ID 45528
  • Views 41
  • Date Posted 11-02-2025
  • Expiry Date 10-08-2025
  • Type of Job Full Time
  • Salary CAD 34.50 hourly for 30 hours per week
  • Min. Experience 3 years to less than 5 years
  • Min. Education Secondary (high) school graduation certificate
Job Details Job Title: Ethnic food cook (Japanese food)
Employer Name: KYO SUSHI
Job details
Location of work: 2875 Lakeshore Blvd. W, Toronto, ON M8V 1J1
Salary: $34.50 / hour
Vacancies: 1 vacancy
Employment groups: Youth, Veterans of the Canadian Armed Forces, Visible minorities, Persons with disabilities, Indigenous people, Newcomers to Canada, and Seniors are welcome
Terms of employment: Permanent employment, Full time: 30 hours/week
Start date: As soon as possible
Employment conditions: Overtime, Morning, Day, Evening, Shift, Weekend
Transportation/Travel Information: Public transportation is available
Work Conditions and Physical Capabilities: Fast-paced environment, Standing for extended periods; Repetitive tasks
Who can apply to this job: Only apply to this job if You are a Canadian citizen or a permanent resident of Canada or You have a valid Canadian work permit.
If you are not authorized to work in Canada, do not apply. The employer will not respond to your application.
How to apply: Send resume by email to kyo201902@gmail.com
Job Description Job Requirements
Languages: English
Education: Secondary (high) school graduation certificate is required
Experience: Work experience as a Japanese food cook for 3 years or more required
Work Setting: Restaurant
Cuisine Specialties: Sushi preparation techniques, Japanese cuisine
Tasks/ Job Duties: 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 chef or manager; Inspect kitchens and food service areas; Train staff in preparation, cooking and handling of food; Order supplies and equipment; Supervise kitchen staff and helpers; Maintain inventory and records of food, supplies and equipment; Clean kitchen and work areas; Recruit and hire kitchen staff; Manage kitchen operations.