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Halifax

    sous-chef - Halifax Regional Municipality, Canada - Asia

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    Description
    • Education:
    • Expérience:
    • Education

    • College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
    • or equivalent experience
    • Work site environment

    • Noisy
    • Hot
    • Work setting

    • Restaurant
    • Tasks

    • 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
    • Cuisine specialties

    • Cantonese cuisine
    • Japanese cuisine
    • Thai
    • Korean
    • Work conditions and physical capabilities

    • Fast-paced environment
    • Work under pressure
    • Handling heavy loads
    • Physically demanding
    • Attention to detail
    • Standing for extended periods
    • Personal suitability

    • Efficient interpersonal skills
    • Excellent oral communication
    • Reliability
    • Team player
    • Experience

    • 5 years or more
    • Durée de l'emploi: Permanent
    • Langue de travail: Anglais
    • Heures de travail: 35 to 45 hours per week

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