sous-chef
3 weeks ago
Supervise and manage kitchen staff in a fast-paced restaurant setting Plan menus and ensure food meets quality standards Train staff in food preparation and cooking techniques
Job seniority: mid-to-senior level
Responsibilities
• 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 individuals
Requirements
• Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years or equivalent experience • Experience: 5 years or more • Cuisine specialties: Cantonese cuisine, Japanese cuisine, Thai, Korean • Additional skills: Efficient interpersonal skills, Excellent oral communication, Reliability, Team player
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