sous-chef

Education: Secondary (high) school graduation certificate

Experience: 1 year to less than 2 years

or equivalent experience

Tasks

Supervise activities of specialist chefs, chefs, cooks and other kitchen workers

Create new recipes

Instruct cooks in preparation, cooking, garnishing and presentation of food

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

Plan menus and ensure food meets quality standards

Prepare dishes for customers with food allergies or intolerances

Train staff in preparation, cooking and handling of food

Order supplies and equipment

Inspect kitchens and food service areas

Maintain inventory and records of food, supplies and equipment

Support for newcomers and refugees

Supports newcomers and/or refugees with foreign credential recognition

Work Term: Permanent

Work Language: English

Hours: 35 hours per week