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- Work Term: Permanent
- Work Language: English
- Hours: 40 hours per week
- Education: Secondary (high) school graduation certificate
- Experience: 2 years to less than 3 years
- or equivalent experience
- Hot
- Restaurant
- Urban area
- Bar
- Sous-chef
- 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
- Create new recipes
- Instruct cooks in preparation, cooking, garnishing and presentation of food
- Supervise cooks and other kitchen staff
- Prepare and cook meals or specialty foods
- Requisition food and kitchen supplies
- Estimate food requirements and food and labour costs
- 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
- Leading/instructing individuals
- 11-15 people
- Food Safety Certificate
- European
- Fish and seafood
- Meat, poultry and game
- Stocks, soups and sauces
- Vegetables, fruits, nuts and mushrooms
- Public transportation is available
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Attention to detail
- Standing for extended periods
- Leadership
- Dependability
- Flexibility
- Initiative
- Organized
- Reliability
- Team player
- Dental plan
- Health care plan
- Paramedical services coverage
- Vision care benefits
sous-chef - Toronto, Canada - The Oxley
