Work Term: Permanent Work Language: English Hours: 30 to 44 hours per week Education: Secondary (high) school graduation certificate Experience: 2 years to less than 3 years or equivalent experience Ranks of chefs Sous-chef Tasks Demonstrate current 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 Prepare and cook complete meals and specialty foods for events such as banquets Supervise cooks and other kitchen staff Prepare and cook meals or specialty foods Requisition food and kitchen supplies Prepare dishes for customers with food allergies or intolerances Recruit and hire staff Train staff in preparation, cooking and handling of food Supervision 5-10 people Certificates, licences, memberships,



and courses Safe Food Handling certificate Cuisine specialties Italian cuisine Mediterranean cuisine Food specialties Fish and seafood Transportation/travel information Public transportation is not available Work conditions and physical capabilities Fast-paced workplace Work under pressure Physically demanding Attention to detail Standing for extended periods Bending, crouching, kneeling Weight handling Between 45 and 60 kg (100-132 lbs) Personal suitability Leadership Dependability Flexibility Initiative Organized Reliability Team player Screening questions Are you authorized to work in Canada? Do you have experience working in this field? Do you live near the job location? Employment terms options Night Day Weekend Other benefits Free parking available

📌 sous-chef (Vaughan)
🏢 Perla Oyster Bar
📍 Vaughan