sous-chef

Tasks

• Maintain records of food costs, consumption, sales and inventory
• Analyze operating costs and other data
• Demonstrate new cooking techniques and new equipment to cooking staff
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Prepare and cook meals or specialty foods
• Arrange for equipment purchases and repairs
• Plan menus and ensure food meets quality standards
• Recruit and hire staff
• Train staff in preparation, cooking and handling of food
• Leading / instructing individuals
• Inspect kitchens and food service areas
• Clean kitchen and work areas

Supervision

• 11-15 people

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Handling heavy loads
• Physically demanding
• Attention to detail
• Standing for extended periods
• Repetitive tasks
• Manual dexterity
• Hand-eye co-ordination
• Large workload

Personal suitability

• Dependability
• Efficient interpersonal skills
• Flexibility
• Initiative
• Organized
• Reliability
• Team player
• Accurate
• Client focus
• Judgement
• Collaborative
• Efficiency
• Energetic
• Goal-oriented
• Hardworking
• Integrity
• Positive attitude
• Proactive
• Time management

Other benefits

• Other benefits
• Work Term : Permanent
• Work Language : English
• Hours : 40 hours per week