Sous-chef

• Education: Secondary (high) school graduation certificate
• Experience: 1 year to less than 2 years
• or equivalent experience

Tasks

• Maintain records of food costs, consumption, sales and inventory
• Demonstrate new cooking techniques and new equipment to cooking staff
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Prepare and cook complete meals and specialty foods for events such as banquets
• Supervise cooks and other kitchen staff
• Prepare and cook meals or specialty foods
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances

Government programs

• Recognized employer

Support for newcomers and refugees

• Supports newcomers and/or refugees with foreign credential recognition

Support for youths

• Provides awareness training to employees to create a welcoming work environment for youth
• Work Term: Permanent
• Work Language: English
• Hours: 32 to 40 hours per week