sous-chef
3 weeks ago
- Education: Secondary (high) school graduation certificate
- Experience: 1 year to less than 2 years
- or equivalent experienceTasks
- 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
- 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
- Estimate food requirements and food and labour costs
- Train staff in preparation, cooking and handling of food
- Work Term: Permanent
- Work Language: English
- Hours: 35 hours per week
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