Job Description
LanguagesEnglishEducationNo degree, certificate or diplomaExperience2 years to less than 3 yearsWork site environmentNoisyHotNon-smokingWork settingRestaurantBarRanks of chefsSous-chefResponsibilitiesTasksDemonstrate new cooking techniques and new equipment to cooking staffCreate new recipesInstruct cooks in preparation, cooking, garnishing and presentation of foodSupervise cooks and other kitchen staffPrepare dishes for customers with food allergies or intolerancesRecruit and hire staffTrain staff in preparation, cooking and handling of foodLeading/instructing individualsSupervision3-4 people5-10 peopleCredentialsCertificates, licences, memberships, and coursesSafe Food Handling certificateFood Safety CertificateExperience and specializationFood specialtiesCold kitchenMeat, poultry and gameStocks, soups and saucesVegetables, fruits, nuts and mushroomsAdditional informationTransportation/travel informationOwn transportationWork conditions and physical capabilitiesFast-paced environmentHandling heavy loadsAttention to detailStanding for extended periodsPersonal suitabilityDependabilityInitiativeOrganizedReliabilityTeam playerBenefitsHealth benefitsDental planHealth care planFinancial benefitsGratuities
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