Top Benefits
About the role
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
Similar Jobs
Top Benefits
About the role
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