Culinary Supervisor
4 weeks ago
As a vital member of our culinary team, the Sous-Chef plays a crucial role in ensuring the smooth operation of kitchen activities. This position requires a strong foundation in culinary arts and the ability to lead a team effectively.
Qualifications- Education: Completion of secondary school education is required.
- Experience: A minimum of 3 to less than 5 years in a culinary role is necessary.
The role involves working in various locations, adapting to different kitchen settings and requirements.
Key Responsibilities- Guide and mentor cooks in the preparation, cooking, garnishing, and presentation of dishes.
- Design and plan menus, ensuring that all food items meet established quality standards.
- Participate in the recruitment and hiring process for kitchen staff.
- Provide training for staff in food preparation, cooking techniques, and food safety practices.
- Oversee kitchen personnel and assist in their daily tasks.
- Manage all aspects of kitchen operations to ensure efficiency.
- Conduct inspections of kitchens and food service areas to maintain hygiene and safety standards.
- Keep accurate inventory and records of food, supplies, and kitchen equipment.
- Prepare and cook a variety of meals and individual dishes.
- Health Benefits: Includes a dental plan and health care plan.
- Additional Benefits: A range of benefits is provided.
- Employment Type: Permanent position.
- Language of Work: English.
- Work Hours: 30 to 40 hours per week.
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