Sous-chef
- Education: Secondary (high) school graduation certificate
- Experience: 3 years to less than 5 years
Work setting
RestaurantTasks
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 costsCuisine specialties
Vietnamese cuisineFilipino cuisineEquipment and machinery experience
GrillTransportation/travel information
Own transportationWork conditions and physical capabilities
Fast-paced environmentWork under pressurePhysically demandingAttention to detailPersonal suitability
DependabilityFlexibilityInitiativeOrganizedReliabilityTeam playerTime managementScreening 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 per week
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