Overview

Languages

English

Education

No degree, certificate or diploma

Experience

1 to less than 7 months

On site

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

Work setting

Restaurant Catering firm

Ranks of chefs

Sous-chef

Responsibilities

Tasks

Supervise activities of specialist chefs, chefs, cooks and other kitchen workers Create new recipes Prepare and cook complete meals and specialty foods for events such as banquets 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 Plan and direct food preparation and cooking activities of several restaurants Plan menus and ensure food meets quality standards Maintain inventory of supplies

Supervision

1 to 2 people Cook (general)

Experience and specialization

Cuisine specialties

Mexican International Brazilian Caribbean and Latin American cuisine

Food specialties

Bakery goods and desserts Cereals, grains and pulses Cold kitchen Eggs and dairy Fish and seafood Meat, poultry and game Stocks, soups and sauces Vegetables, fruits, nuts and mushrooms

Additional information

Transportation/travel information

Public transportation is available

Work conditions and physical capabilities

Fast-paced environment Work under pressure Tight deadlines Handling heavy loads Physically demanding Attention to detail Standing for extended periods Bending, crouching, kneeling

Personal suitability

Leadership Efficient interpersonal skills Flexibility Initiative Organized Reliability Team player

Benefits

Health benefits

Dental plan Health care plan

Financial benefits

Gratuities Life insurance

Other Benefits

Free parking available Learning/training paid by employer