Sushi Cook

Tasks

• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.

• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.

• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.

• Season and cook food according to recipes or personal judgment and experience.

• Turn or stir foods to ensure even cooking.

• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.

• Portion, arrange, and garnish food, and serve food to waiters or patrons.

• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.

• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.

• Coordinate and supervise work of kitchen staff.

• Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.

• Substitute for or assist other cooks during emergencies or rush periods.

• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.

• Prepare relishes and hors d'oeuvres.

• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.

• Bake breads, rolls, cakes, and pastries.

• Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.

• Keep records and accounts.

• Plan and price menu items.

Skills

• Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

Knowledge

• Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

• Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

• English Language - Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.