Education: Other trades certificate or diploma

Experience: 1 year to less than 2 years Tasks

Estimate amount and costs of supplies and food items

Estimate labour costs

Maintain records of food costs, consumption, sales and inventory

Analyze operating costs and other data

Demonstrate recent 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

Consult with clients regarding weddings, banquets and specialty functions

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

Train staff in preparation, cooking and handling of food

Leading/instructing individuals

Cuisine specialties

East Indian

Work Term: Permanent

Work Language: English

Hours: 35 hours per week

📌 Exécutif Sous Chef (H/F) (Winnipeg)
🏢 SPICE ENROUTE
📍 Winnipeg