working sous-chef

Additional Information

• 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
• Analyze operating costs and other data
• Demonstrate new cooking techniques and new equipment to cooking staff
• 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
• Train staff in preparation, cooking and handling of food

Financial benefits

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