[ref. l3362002] sous-chef

Overview

Languages

English

• Secondary (high) school graduation certificate

Experience

5 years or more

On site

Work must be completed at the physical location. There is no option to work remotely.

• Noisy
• Hot

Responsibilities

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• 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
• Prepare and cook complete meals and specialty foods for events such as banquets
• Supervise cooks and other kitchen staff
• Requisition food and kitchen supplies
• Arrange for equipment purchases and repairs
• Plan menus and ensure food meets quality standards
• Leading/instructing individuals
• Clean kitchen and work areas

• More than 20 people

Additional information

• 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

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

Benefits

• Dental plan

• Other benefits