- Education: Secondary (high) school graduation certificate
- Experience: 1 year to less than 2 years
Work site environment
HotCold/refrigerated
Work setting
Restaurant
Ranks of chefs
Sous-chef
Tasks
Maintain records of food costs, consumption, sales and inventoryDemonstrate new cooking techniques and new equipment to cooking staffSupervise activities of specialist chefs, chefs, cooks and other kitchen workersPrepare and cook food on a regular basis, or for special guests or functionsPrepare and cook meals or specialty foodsRequisition food and kitchen suppliesPrepare dishes for customers with food allergies or intolerancesTrain staff in preparation, cooking and handling of food
Supervision
3-4 people
Cuisine specialties
South IndianEast IndianVegetarian
Work conditions and physical capabilities
Fast-paced environmentWork under pressureCombination of sitting, standing, walkingStanding for extended periodsBending, crouching, kneeling
Personal suitability
DependabilityFlexibilityOrganizedReliabilityTeam player
Work Term: Permanent
Work Language: English
Hours: 30 to 40 hours per week
