Sous-chef

• Education: Secondary (high) school graduation certificate
• Experience: 3 years to less than 5 years

Work setting

Restaurant

Tasks

Maintain records of food costs, consumption, sales and inventoryPlan menus and ensure food meets quality standardsTrain staff in preparation, cooking and handling of foodSupervise kitchen staff and helpersManage kitchen operationsMaintain inventory and records of food, supplies and equipmentPrepare and cook complete meals or individual dishes and foodsPlan menus and estimate food requirements for their realizationDetermine the size of food portions and costs

Cuisine specialties

Vietnamese cuisineFilipino cuisine

Equipment and machinery experience

Grill

Transportation/travel information

Own transportation

Work conditions and physical capabilities

Fast-paced environmentWork under pressurePhysically demandingAttention to detail

Personal suitability

DependabilityFlexibilityInitiativeOrganizedReliabilityTeam playerTime management

Screening questions

Do you have previous experience in this field of employment?

Other benefits

Other benefits Work Term: Temporary Work Language: English or French Hours: 35 to 40 hours bi-weekly

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