sous-chef

Tasks

• Maintain records of food costs, consumption, sales and inventory
• Analyze operating costs and other data
• Supervise cooks and other kitchen staff
• Prepare and cook food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Train staff in preparation, cooking and handling of food
• Supervise kitchen staff and helpers
• Order supplies and equipment
• Inspect kitchens and food service areas
• Work Term : Permanent
• Work Language : English
• Hours : 40 hours per week