Education: No degree, certificate or diploma Experience: 5 years or more Tasks Estimate amount and costs of supplies and food items 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 Prepare and cook meals or specialty foods 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 Supervise activities of sous-chefs, specialist chefs, chefs and cooks Leading/instructing individuals Cuisine specialties Mediterranean cuisine Work conditions and physical capabilities Fast-paced setting Work under pressure Tight deadlines Standing for extended periods Personal suitability Leadership Dependability Team player Work Term: Permanent Work Language: English Hours: 40 hours per week

📌 executive sous-chef (Ottawa)
🏢 One Plate Catering & Event Management
📍 Ottawa