Job Title

Overview Languages English Education Secondary (high) school graduation certificate Experience 2 years to less than 3 years On site Work must be completed at the physical location. There is no option to work remotely. Work setting Restaurant Ranks of chefs Sous-chef Responsibilities Estimate labour costs 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 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 Requisition food and kitchen supplies Arrange for equipment purchases and repairs Plan menus and ensure food meets quality standards Supervise activities of sous-chefs, specialist chefs, chefs and cooks Train staff in preparation, cooking and handling of food Leading/instructing individuals Ensure hygiene and sanitation practices conform to policies and regulations Supervision Staff in various areas of responsibility Credentials Certificates, licences, memberships, and courses Food Safety Certificate Experience and specialization Food specialties Bakery goods and desserts Additional information Work conditions and physical capabilities Work under pressure Handling heavy loads Physically demanding Attention to detail Standing for extended periods Bending, crouching, kneeling Weight handling Up to 13.5 kg (30 lbs) Personal suitability Leadership Efficient interpersonal skills Excellent oral communication Flexibility Organized Ability to multitask Benefits Health benefits Health benefits Dental plan Health care plan Financial benefits Gratuities Other benefits Free parking available #J-18808-Ljbffr