sous-chef

Education:

Secondary (high) school graduation certificate. or equivalent experience.

Tasks:

• Estimate amount and costs of supplies and food items.
• Demonstrate new cooking techniques and new equipment to cooking staff.
• Create new recipes.
• Instruct cooks in preparation, cooking, garnishing and presentation of food.
• Supervise cooks and other kitchen staff.
• Prepare and cook food on a regular basis, or for special guests or functions.
• Prepare and cook meals or specialty foods.
• Plan menus and ensure food meets quality standards.
• Train staff in preparation, cooking and handling of food.

Cuisine specialties:

• East Indian.
• Halal.

Work conditions and physical capabilities:

• Fast-paced environment.
• Work under pressure.
• Physically demanding.
• Attention to detail.
• Combination of sitting, standing, walking.
• Standing for extended periods.
• Bending, crouching, kneeling.

Personal suitability:

• Leadership.
• Dependability.
• Efficient interpersonal skills.
• Excellent oral communication.
• Flexibility.
• Initiative.
• Organized.
• Reliability.
• Team player.

Government programs:

Recognized employer.

Employment terms options:

Shift.

Experience:

2 years to less than 3 years.

Employment terms options:

Overtime available.