Sous-chef
- Toronto, ON, Canada
- North York, ON, Canada
Full-time
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Job details
- Job type
- Full-time
- Apply by
- Experience
- Experience: 3 years to less than 5 years
- Working hours
- 40 hours per week
- Posting language
- English
- Posted
Original job description
- Education: College/CEGEP
- Experience: 3 years to less than 5 years
- Restaurant
- Sous-chef
- 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
- Are you available for shift or on-call work?
- Do you have experience working in this field?
- Shift
- Other benefits
- Work Term: Permanent
- Work Language: English
- Hours: 40 hours per week
More about this job
Responsibilities
Supervise and train chefs, cooks, and other kitchen staff, and instruct them in food preparation, cooking, garnishing, presentation, and handling. Prepare and cook meals or specialty foods, plan menus, maintain food cost and inventory records, and ensure food meets quality standards.
Requirements
The posting specifies a College/CEGEP education and 3 to less than 5 years of experience. Candidates should be prepared for shift or on-call work and have experience in the field.
Skills
- Food Cost and Inventory Recordkeeping
- Kitchen Staff Supervision
- Staff Training
- Cooking
- Meal Preparation
- Menu Planning
- Food Quality Control
- Food Garnishing and Presentation
- Food Handling
- Specialty Food Preparation
Benefits
- Other Benefits
Visa sponsorship
Not detected in the job text
Categories
- Hospitality
- Food & Beverage
- Management & Leadership
Keywords
- Restaurant
- Sous-Chef
- Kitchen Supervision
- Staff Training
- Food Preparation
- Cooking
- Menu Planning
- Food Quality Standards
- Food Costs
- Food Consumption
- Sales Records
- Inventory Management
- Food Garnishing
- Food Presentation
- Food Handling
- Specialty Foods
- Shift Work
- On-Call Work