sous-chef
- Toronto, ON, Canada
- North York, ON, Canada
Full-time
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Job details
- Job type
- Full-time
- Apply by
- Posting language
- English
- Posted
Original job description
Overview
Languages
English
Education
3 years to less than 5 years
On site
Work must be completed at the physical location. There is no option to work remotely.
Work setting
Tasks
Other benefits
Languages
English
Education
- College/CEGEP
3 years to less than 5 years
On site
Work must be completed at the physical location. There is no option to work remotely.
Work setting
- Restaurant
- Sous-chef
Tasks
- Maintain records of food costs, consumption, sales and inventory
- 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
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks
- Train staff in preparation, cooking and handling of food
Other benefits
- Other benefits
More about this job
Responsibilities
Oversee kitchen staff, including chefs and cooks, and train and instruct them in food preparation, cooking, handling, garnishing, and presentation. Prepare meals and specialty foods, plan menus, maintain food cost, sales, consumption, and inventory records, and ensure food meets quality standards.
Requirements
The posting requires 3 to less than 5 years of experience and a college or CEGEP education. English is the stated language requirement.
Skills
- Food Cost Management
- Inventory Management
- Kitchen Staff Supervision
- Staff Training
- Food Preparation
- Cooking
- Food Garnishing
- Food Presentation
- Menu Planning
- Food Quality Control
- Meal Preparation
- Specialty Food Preparation
- Record Keeping
Benefits
- Other Benefits
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Hospitality
- Management & Leadership
Keywords
- Restaurant
- Sous-Chef
- Kitchen Operations
- Food Costs
- Food Consumption
- Sales Records
- Inventory
- Specialist Chefs
- Chefs
- Cooks
- Kitchen Staff
- Food Preparation
- Cooking
- Food Handling
- Garnishing
- Food Presentation
- Menu Planning
- Food Quality Standards
- Staff Supervision
- Staff Training