Job Details

  Santouka Kamei Canada Foods Ltd.

Apply Now
  • Job Title

    Japanese Ramen Fusion Head Cook

    Location

    515 Bloor Street West, Toronto, ON| Ontario

  • Job ID

    300

    Views

    528

    Date Posted

    25-01-2019

    Expiry Date

    24-07-2019

  • Type Of Job

    Full Time

    Salary

    CAD $$20.00 per hour for 37.5 hours per week

    Min. Experience

    2 - 3 Years

    Min. Education

    Secondary (High) School Graduation certificate

  • Employer Name

    How To Apply

Job Details

Santouka Kamei Canada Foods Ltd. (operating as; Hokkaido Ramen Santouka) at 515 Bloor Street West, Toronto Ontario and is looking for a Japanese Ramen Fusion Head Cook for a salary of; $20.00 per hour for 37.5 hours per week.

 

Qualifications;

-      Must have a minimum of two years of experience in preparing and cooking a variety of Japanese style Ramen Fusion noodle soup dishes and stocks, hot appetizers and Ramen toppings.

-      Must be able to work evenings, weekends and overtime as assigned

-      Must be able to work well in a fast-paced environment

-      Basic oral English is required.

We invite qualified candidates who are; new immigrants, Youth and indigenous people to also apply.

To apply for this position, please send your resume to; 2057torontooffice@gmail.com

Job Description

Job Duties

·         Prepare and cook a variety of Japanese Hokkaido style Ramen (noodle) soup stocks (e.g. shoyu, miso, pork, chicken etc.) according to company standards

·         Prepare and cook Japanese hot appetizers, Ramen toppings such as Cha-shu (Braised pork), Japanese style dumplings and Japanese rice-bowl dishes

·         Check proper portion sizes for all dishes and ensure that they meet company quality standards

·         Instruct and oversee the training of cooks and kitchen staff in the preparation, cooking, garnishing and presentation of dishes.

·         Supervise cooks and kitchen staff in their relevant duties of preparation, cooking and handling of food.

·         Manage kitchen staff by recruiting, orienting, training, assigning and evaluating their performance.

·         Check food preparation, food storage, use of kitchen equipment and utensils to ensure observance of safe, sanitary food-handling practices in accordance with company health and safety guidelines

·         Estimate expected food consumption, maintain an inventory record and discuss with management when re-stocking supplies is required