Sous-chef

• Education:
• Expérience:

Education

• Secondary (high) school graduation certificate

Work setting

• Restaurant

Tasks

• Maintain records of food costs, consumption, sales and inventory
• Plan menus and ensure food meets quality standards
• Train staff in preparation, cooking and handling of food
• Supervise kitchen staff and helpers
• Manage kitchen operations
• Maintain inventory and records of food, supplies and equipment
• Prepare and cook complete meals or individual dishes and foods
• Plan menus and estimate food requirements for their realization
• Determine the size of food portions and costs

Cuisine specialties

• Vietnamese cuisine
• Filipino cuisine

Equipment and machinery experience

• Grill

Transportation/travel information

• Own transportation

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Physically demanding
• Attention to detail

Personal suitability

• Dependability
• Flexibility
• Initiative
• Organized
• Reliability
• Team player
• Time management

Screening questions

• Do you have previous experience in this field of employment?

Experience

• 3 years to less than 5 years

Other benefits

• Other benefits
• Durée de l'emploi: Temporaire
• Langue de travail: Anglais ou Français
• Heures de travail: 35 to 40 hours per week