Full-Time Sous-chef (Italian sous-chef for banquet and buffet)
Job Description
Languages
English
Education
Not required
.
Credentials (certificates, licences, memberships, courses, etc.)
Not required
.
Experience
3 years to less than 5 years
.
Chef Category
Sous-chef
.
Work Setting
Restaurant; Catering firm
.
Cuisine Specialties
Italian; European
.
Food Preparation Specializations
Stocks, soups and sauces; Bakery goods and desserts; Meat, poultry and game; Cereals, grains and pulses; Fish and seafood; Vegetables, fruits, nuts and mushrooms
.
Specific Skills
Plan and direct food preparation and cooking activities; Estimate food requirements; Estimate food and labour costs; Prepare and cook meals and specialty foods including dishes for customers with food allergies or intolerances; Instruct cooks in preparation, garnishing and presentation of food and in new cooking techniques; Ensure quality of food and portion control; Create new recipes; Requisition food and kitchen supplies and equipment; Supervise cooks and kitchen staff
.
Additional Skills
Maintain records of food costs, consumption, sales and inventory
.
Work Conditions and Physical Capabilities
Fast-paced environment; Work under pressure; Tight deadlines; Handling heavy loads; Physically demanding; Attention to detail; Combination of sitting, standing, walking; Standing for extended periods; Bending, crouching, kneeling
.
Work Site Environment
Noisy; Odours; Hot; Non-smoking
.
Transportation/Travel Information
Own transportation; Public transportation is available
.
Work Location Information
Urban area
.
Ability to Supervise
5-10 people
.
Other Languages
Italian
.
Essential Skills
Communication; Working with others; Problem solving; Critical thinking; Job task planning and organizing; Significant use of memory; Continuous learning
.
Other Information
Minimum 3 years experience with operation of wood-burning pizza oven with recipes. Ability to speak southern Italian dialect (Calabrese) preferred.