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 site environment

Noisy Odours Hot Cold/refrigerated

Work setting

Restaurant Bar

Ranks of chefs

Sous-chef

Responsibilities

Tasks

Estimate amount and costs of supplies and food items Maintain records of food costs, consumption, sales and inventory 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 Train staff in preparation, cooking and handling of food

Credentials

Certificates, licences, memberships, and courses

Food Safety Certificate

Experience and specialization

Cuisine specialties

South Indian East Indian Italian cuisine European

Additional information

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 Dependability Excellent oral communication Flexibility Reliability Team player

Benefits

Other benefits

Free parking available Other benefits