sous-chef

Education

• Secondary (high) school graduation certificate

Tasks

• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Supervise cooks and other kitchen staff
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Arrange for equipment purchases and repairs
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Recruit and hire staff
• Train staff in preparation, cooking and handling of food
• Manage kitchen operations
• Inspect kitchen and food service areas

Work conditions and physical capabilities

• Work under pressure
• Physically demanding
• Standing for extended periods

Personal suitability

• Efficient interpersonal skills
• Excellent oral communication
• Organized
• Ability to multitask
• Efficiency

Experience

• 2 years to less than 3 years

Financial benefits

• Gratuities
• Durée de l'emploi : Permanent
• Langue de travail : Anglais
• Heures de travail : 40 hours per week