Full-Time Assistant chef (Kitchen manager Pub(night/weekend))
Job Description
Languages
English
Education
Completion of high school; Some college/CEGEP/vocational or technical training
.
Credentials (certificates, licences, memberships, courses, etc.)
Cook Red Seal Certificate; Safe Food Handling certificate
.
Experience
2 years to less than 3 years
.
Chef Category
Sous-chef
.
Work Setting
Hotel; Restaurant
.
Food Preparation Specializations
Stocks, soups and sauces; Bakery goods and desserts; Cold kitchen; Meat, poultry and game; Eggs and dairy; Fish and seafood
.
Specific Skills
Plan and direct food preparation and cooking activities; Estimate food requirements; Instruct cooks in preparation, garnishing and presentation of food and in new cooking techniques; Ensure quality of food and portion control; Requisition food and kitchen supplies and equipment; Supervise cooks and kitchen staff
.
Work Conditions and Physical Capabilities
Fast-paced environment; Work under pressure; Physically demanding; Attention to detail; Standing for extended periods
.
Transportation/Travel Information
Own transportation
.
Ability to Supervise
5-10 people
.
Essential Skills
Reading text; Numeracy; Writing; Communication; Working with others; Problem solving; Decision making; Critical thinking; Job task planning and organizing; Significant use of memory; Computer use; Continuous learning
.