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
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