sous-chef

Education: Secondary (high) school graduation certificate
Experience: 1 year to less than 2 years
or equivalent experience
Tasks
Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
Create new recipes
Instruct cooks in preparation, cooking, garnishing and presentation of food
Prepare and cook complete meals and specialty foods for events such as banquets
Prepare and cook food on a regular basis, or for special guests or functions
Prepare and cook meals or specialty foods
Plan menus and ensure food meets quality standards
Prepare dishes for customers with food allergies or intolerances
Train staff in preparation, cooking and handling of food
Order supplies and equipment
Inspect kitchens and food service areas
Maintain inventory and records of food, supplies and equipment
Support for newcomers and refugees
Supports newcomers and/or refugees with foreign credential recognition
Work Term: Permanent
Work Language: English
Hours: 35 hours per week Read more