Sous-chef

• Education: Secondary (high) school graduation certificate
• Experience: 3 years to less than 5 years

Work setting

• Restaurant

Tasks

• Maintain records of food costs, consumption, sales and inventory
• Plan menus and ensure food meets quality standards
• Train staff in preparation, cooking and handling of food
• Supervise kitchen staff and helpers
• Manage kitchen operations
• Maintain inventory and records of food, supplies and equipment
• Prepare and cook complete meals or individual dishes and foods
• Plan menus and estimate food requirements for their realization
• Determine the size of food portions and costs

Cuisine specialties

• Vietnamese cuisine
• Filipino cuisine

Equipment and machinery experience

• Grill

Transportation/travel information

• Own transportation

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Physically demanding
• Attention to detail

Personal suitability

• Dependability
• Flexibility
• Initiative
• Organized
• Reliability
• Team player
• Time management

Screening questions

• Do you have previous experience in this field of employment?

Other benefits

• Other benefits
• Work Term: Temporary
• Work Language: English or French
• Hours: 35 to 40 hours per week