Japanese Demi Chef
Core
Managing daily operations of a high-volume, fast-paced scratch kitchen, including food prep, line staff supervision, inventory, and on-the-spot problem solving.
Role type
Junior Sous Chef (IC)
Builds
Food service for hotel guests
Domain
Hospitality / Culinary
Required skills
Advanced culinary knowledge, leadership, inventory management, financial performance management, verbal communication, written communication, flexibility for 24-hour shifts
Preferred skills
Post-secondary diploma or degree, creativity, empathy, exceptional knife skills