Work Term: Permanent Work Language: English Hours: 30 to 44 hours per week Education: Secondary (high) school graduation certificate Experience: 3 years to less than 5 years or equivalent experience Work setting Restaurant Catering firm Tasks Estimate labour costs Maintain records of food costs, consumption, sales and inventory Analyze operating costs and other data Demonstrate new cooking techniques and new equipment to cooking staff Supervise activities of specialist chefs, chefs, cooks and other kitchen workers Create current 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 Requisition food and kitchen supplies Plan menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances Recruit and hire staff Train staff in preparation, cooking and handling of food Supervision Working groups Staff in various areas of responsibility Cuisine specialties South Indian Cantonese cuisine French Canadian Greek East Indian Italian cuisine Japanese cuisine Mexican Thai European International Korean Personal suitability Leadership Dependability Efficient interpersonal skills Flexibility Organized Reliability Team player Employment terms options Evening Shift Employment terms options Morning Day Weekend

📌 sous-chef (Toronto)
🏢 Mcewan
📍 Toronto