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sous-chef
3 days ago
- Work Term: Permanent
- Work Language: English
- Hours: 60 to 80 hours bi-weekly
- Education: Secondary (high) school graduation certificate
- Experience: 2 years to less than 3 years
- or equivalent experienceWork site environment
- Noisy
- HotWork setting
- Hotel, motel, resortRanks of chefs
- Sous-chefTasks
- Estimate amount and costs of supplies and food items
- Estimate labour costs
- Maintain records of food costs, consumption, sales and inventory
- 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
- Prepare and cook complete meals and specialty foods for events such as banquets
- Supervise cooks and other kitchen staff
- Prepare and cook food on a regular basis, or for special guests or functions
- Prepare and cook meals or specialty foods
- Arrange for equipment purchases and repairs
- 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
- Monitor safety conditions
- Inspect to ensure that safe working conditions are maintainedWork 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 periods
- Bending, crouching, kneelingWeight handling
- Up to 23 kg (50 lbs)Personal suitability
- Leadership
- Dependability
- Efficient interpersonal skills
- Flexibility
- Initiative
- Organized
- Reliability
- Team playerFinancial benefits
- Group insurance benefitsOther benefits
- On-site housing options
- Other benefits
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