executive sous-chef
1 week ago
- Durée de l'emploi: Permanent
- Langue de travail: Anglais
- Heures de travail: 30 hours per week
- Education:
- Expérience: Education
- Secondary (high) school graduation certificateTasks
- 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
- Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
- Create new recipes
- Instruct cooks in preparation, cooking, garnishing and presentation of food
- Supervise cooks and other kitchen staff
- Prepare and cook meals or specialty foods
- Requisition food and kitchen supplies
- Arrange for equipment purchases and repairs
- Consult with clients regarding weddings, banquets and specialty functions
- Plan and direct food preparation and cooking activities of several restaurants
- Plan menus and ensure food meets quality standards
- Prepare dishes for customers with food allergies or intolerances
- Recruit and hire staff
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks
- Train staff in preparation, cooking and handling of food
- Leading/instructing individualsCertificates, licences, memberships, and courses
- Safe Food Handling certificateWork conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Handling heavy loads
- Physically demanding
- Attention to detail
- Combination of sitting, standing, walking
- Standing for extended periodsWeight handling
- Up to 23 kg (50 lbs)Personal suitability
- Leadership
- Dependability
- Efficient interpersonal skills
- Flexibility
- Initiative
- Organized
- Reliability
- Team playerExperience
- 3 years to less than 5 yearsFinancial benefits
- Group insurance benefitsOther benefits
- Other benefits
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