Full-Time Sous-chef in Scarborough
Job Description
“Languages
English
Education
College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 yearsCredentials (certificates, licences, memberships, courses, etc.)
Safe Food Handling certificateExperience
3 years to less than 5 years
Cuisine SpecialtiesCaribbean and Latin American cuisineAdditional SkillsTrain staff in preparation, cooking and handling of food; Maintain records of food costs, consumption, sales and inventory; Analyze operating costs and other data; Prepare dishes for customers with food allergies or intolerances; Requisition food and kitchen supplies; Prepare and cook food on a regular basis, or for special guests or functions; Prepare and cook meals or specialty foodsWork SettingRestaurantSecurity and SafetyMedical exam; Criminal record checkWork Site EnvironmentOdours; Hot; Cold/refrigerated; Non-smokingTransportation/Travel InformationPublic transportation is availableWork Conditions and Physical CapabilitiesFast-paced environment; Work under pressure; Handling heavy loads; Physically demanding; Attention to detail; Combination of sitting, standing, walking; Standing for extended periods; Bending, crouching, kneeling; Tight deadlinesAbility to SuperviseMore than 20 people; 11-15 peopleWork Location InformationStaff accommodation availableRanks of ChefsSous-chef; Head chefFood SpecialtiesVegetables, fruits, nuts and mushrooms; Stocks, soups and sauces; Meat, poultry and game; Fish and seafood; Eggs and dairy; Cereals, grains and pulsesSous-Chefs Specific SkillsSupervise activities of specialist chefs, chefs, cooks and other kitchen workers; Demonstrate new cooking techniques and new equipment to cooking staffChefs and Specialist Chefs Specific SkillsCreate new recipes; Prepare and cook complete meals and specialty foods for events such as banquets; Instruct cooks in preparation, cooking, garnishing and presentation of food; Supervise cooks and other kitchen staffExecutive Chefs Specific SkillsPlan and direct food preparation and cooking activities of several restaurants; Plan menus and ensure food meets quality standards; Estimate food requirements and food and labour costs; Supervise activities of sous-chefs, specialist chefs, chefs and cooks; Arrange for equipment purchases and repairs; Consult with clients regarding weddings, banquets and specialty functionsPersonal SuitabilityInitiative; Effective interpersonal skills; Flexibility; Team player; Excellent oral communication; Dependability; Reliability; Organized”
How to Apply
"By email: chrishtaylor2@gmail.com"We encourage all candidates who have the right mix of skills, abilities and a passion for excellence to apply. We thank all those who apply but only those selected for further consideration will be contacted.