Durée de l'emploi: Permanent Langue de travail: Anglais Heures de travail: 34 hours per week Education: Expérience: Education College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years Work site environment Wet/damp Noisy Odours Hot Non-smoking Broiler and other meat-type chicken production Work setting Restaurant Ranks of chefs Sous-chef Tasks Estimate amount and costs of supplies and food items 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 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 Requisition food and kitchen supplies Arrange for equipment purchases and repairs 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 Train staff in preparation,



cooking and handling of food Cut beef, lamb, pork or veal carcasses or sides or quarters of carcasses into primal cuts for further cutting, processing or packaging Supervision 16-20 people Certificates, licences, memberships, and courses Protected Food Handling certificate Cuisine specialties Canadian Italian cuisine Mediterranean cuisine Food specialties Cereals, grains and pulses Cold kitchen Eggs and dairy Fish and seafood Meat, poultry and game Stocks, soups and sauces Vegetables, fruits, nuts and mushrooms Transportation/travel information Public transportation is available Work conditions and physical capabilities Fast-paced environment Work under pressure Physically demanding Attention to detail Standing for extended periods Bending, crouching, kneeling Own tools/equipment Tools Equipment Personal suitability Leadership Dependability Efficient interpersonal skills Excellent oral communication Flexibility Initiative Organized Reliability Team player Screening questions Do you have experience working in this field? Do you have the required certifications listed in the job posting? Employment terms options Early morning Evening Flexible hours Morning Experience 5 years or more Employment terms options Night On call Day Weekend

📌 sous-chef (Toronto)
🏢 SAMMARCO RESTAURANT
📍 Toronto