No more applications are being accepted for this job
- Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
- Experience: 5 years or more
- or equivalent experience
- Noisy
- Hot
- Restaurant
- 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
- Cantonese cuisine
- Japanese cuisine
- Thai
- Korean
- Fast-paced environment
- Work under pressure
- Handling heavy loads
- Physically demanding
- Attention to detail
- Standing for extended periods
- Efficient interpersonal skills
- Excellent oral communication
- Reliability
- Team player
- Work Term: Permanent
- Work Language: English
- Hours: 35 to 45 hours per week
sous-chef - Halifax Regional Municipality, Canada - Asia
