About this role
Education: Secondary (high) school graduation certificate. Work site environment: Noisy. Hot. Cold/refrigerated. Work setting: Restaurant. Ranks of chefs: Sous-chef. Tasks: 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. Plan menus and ensure food meets quality standards. Train staff in preparation, cooking and handling of food. Leading/instructing individuals. Personal suitability: Leadership. Dependability. Efficient interpersonal skills. Flexibility. Organized. Reliability. Team player. Employment terms options: Evening. Experience: 2 years to less than 3 years. Employment terms options: Flexible hours. Morning. Day. Weekend. Overtime available.