Overview Languages English Education ~ Secondary (high) school graduation certificate Experience 2 years to less than 3 years On site Work must be completed at the physical location. There is no option to work remotely. Work site environment Noisy Non-smoking Work setting Restaurant Urban area Ranks of chefs ~ Sous-chef Responsibilities Tasks Estimate amount and costs of supplies and food items Maintain records of food costs, consumption, sales and inventory Demonstrate new cooking techniques and current 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 Train staff in preparation, cooking and handling of food Supervision ~5-10 people Experience and specialization Cuisine specialties Canadian European African cuisine Additional information Transportation/travel information ~ Public transportation is available Work conditions and physical capabilities Fast-paced environment Work under pressure Attention to detail Standing for extended periods Personal suitability Leadership Dependability Efficient interpersonal skills Flexibility Initiative Organized Reliability Team player #J-18808-Ljbffr

📌 Sous-chef (H/F) Restaurant Japonais (Vancouver)
🏢 Chambar Restaurant
📍 Vancouver