Job Description

Education: Experience:

Education

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No degree, certificate or diploma

Work setting

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Restaurant Resort

Ranks of chefs

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Sous-chef

Tasks

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Estimate amount and costs of supplies and food items Estimate labour costs Maintain records of food costs, consumption, sales and inventory Analyze operating costs and other data Demonstrate new cooking techniques and new equipment to cooking staff Create new recipes 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 Requisition food and kitchen supplies Plan menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances

Food specialties

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Fish and seafood Meat, poultry and game Vegetables, fruits, nuts and mushrooms

Security and safety

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Criminal record check

Transportation/travel information

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Own transportation Public transportation is not available

Work conditions and physical capabilities

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Fast-paced environment Work under pressure Tight deadlines Physically demanding Attention to detail Standing for extended periods

Personal suitability

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Dependability Efficient interpersonal skills Excellent oral communication Flexibility Initiative Organized Reliability Team player

Experience

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1 year to less than 2 years Duree de l'emploi: Permanent Langue de travail: Anglais * Heures de travail: 35 to 40 hours per week