Job description Education:
Expérience:
Education Other trades certificate or diploma
or equivalent experience
Work setting Formal dining room
Restaurant
Tasks Maintain records of food costs, consumption, sales and inventory
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
Prepare and cook complete meals and specialty foods for events such as banquets
Supervise cooks and other kitchen staff
Prepare and cook food on a regular basis, or for special guests or functions
Work conditions and physical capabilities Fast-paced workplace
Work under pressure
Attention to detail
Standing for extended periods
Screening questions Do you have experience working in this field?
Experience Experience an asset
Health benefits Dental plan
Health care plan
Durée de l'emploi: Permanent
Langue de travail: Anglais
Heures de travail: 40 to 50 hours per week

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📌 Sous-chef (Newfoundland and Labrador)
🏢 Mamattuk
📍 Newfoundland and Labrador