Work Term: Permanent Work Language: French Hours: 40 hours per week Education: College/CEGEP Experience: 5 years or more Work site environment Hot Non-smoking Work setting Restaurant Ranks of chefs Sous-chef Chef de partie Tasks Maintain records of food costs, consumption, sales and inventory 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 Arrange for equipment purchases and repairs Plan and direct food preparation and cooking activities of several restaurants Plan menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances Train staff in preparation,



cooking and handling of food Leading/instructing individuals Supervision 3-4 people Certificates, licences, memberships, and courses Cook Trade Certification Cuisine specialties French International Food specialties Fish and seafood Meat, poultry and game Vegetables, fruits, nuts and mushrooms Work conditions and physical capabilities Fast-paced environment Work under pressure Physically demanding Attention to detail Standing for extended periods Manual dexterity Personal suitability Dependability Efficient interpersonal skills Excellent oral communication Initiative Organized Reliability Team player Employment terms options Evening Employment terms options Day Weekend Financial advantages Gratuities Other advantages Free parking available On-site amenities Other perks Variable or compressed work week

📌 first sous-chef (North Hatley)
🏢 Pilsen
📍 North Hatley