Second chef
La Cage - Brasserie Sportive de Sherbrooke Sherbrooke
Overview
Languages
English or French
Education- College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
Experience
1 year to less than 2 years
On site
Work must be completed at the physical location. There is no option to work remotely.
Ranks of chefs- Sous-chef
Responsibilities
Tasks- Maintain records of food costs, consumption, sales and inventory
- 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
- Plan menus and ensure food meets quality standards
- Train staff in preparation, cooking and handling of food
Additional information
Work conditions and physical capabilities- Work under pressure
- Dependability
- Organized
- Reliability
- Team player
Benefits
Financial benefits- Bonus
- Gratuities
- Group insurance benefits
- Other benefits
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