sous-chef

3 weeks ago


Halifax Regional Municipality, Canada Asia Full time
  • Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
  • Experience: 5 years or more
  • or equivalent experienceWork site environment
  • Noisy
  • HotWork setting
  • RestaurantTasks
  • 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
  • Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
  • Instruct cooks in preparation, cooking, garnishing and presentation of food
  • Supervise cooks and other kitchen staff
  • Prepare and cook meals or specialty foods
  • Plan menus and ensure food meets quality standards
  • Train staff in preparation, cooking and handling of food
  • Leading/instructing individualsCuisine specialties
  • Cantonese cuisine
  • Japanese cuisine
  • Thai
  • KoreanWork conditions and physical capabilities
  • Fast-paced environment
  • Work under pressure
  • Handling heavy loads
  • Physically demanding
  • Attention to detail
  • Standing for extended periodsPersonal suitability
  • Efficient interpersonal skills
  • Excellent oral communication
  • Reliability
  • Team player
  • Work Term: Permanent
  • Work Language: English
  • Hours: 35 to 45 hours per week

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