Sous Chef - Brampton

Requirements:

• • Job details
• • Location Brampton, ON L6X 5K7
• • Salary 20.00 hourly / 40 hours per Week
• • Terms of employment Permanent employment Full time
• • Day, Early Morning, Evening, Morning, Night, On Call, Shift, Weekend
• • Start date Starts as soon as possible
• • vacancie

Overview Languages

• • English

Education

• • Other trades certificate or diploma
• • or equivalent experience

Experience

• • 5 years or more

Work site environment

• • Noisy
• • Hot
• • Cold/refrigerated
• • Non-smoking

Work setting

• • Restaurant
• • Between 45 and 60 kg (100-132 lbs)

Ranks of chefs

• • Sous-chef

Responsibilities Tasks

• • Maintain records of food costs, consumption, sales and inventory
• • Analyze operating costs and other data
• • 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
• • Arrange for equipment purchases and repairs
• • Consult with clients regarding weddings, banquets and specialty functions
• • Estimate food requirements and food and labour costs
• • Plan and direct food preparation and cooking activities of several restaurants
• • Plan menus and ensure food meets quality standards
• • Prepare dishes for customers with food allergies or intolerances
• • Recruit and hire staff
• • Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• • Train staff in preparation, cooking and handling of food

Supervision

• • 1 to 2 people
• • 3-4 people

Experience and specialization Cuisine specialties

• • Italian cuisine
• • Caribbean and Latin American cuisine

Additional information Security and safety

• • Bondable
• • Criminal record check

Work conditions and physical capabilities

• • Fast-paced environment
• • Work under pressure
• • Tight deadlines
• • Handling heavy loads
• • Physically demanding
• • Attention to detail
• • Combination of sitting, standing, walking
• • Standing for extended periods
• • Bending, crouching, kneeling

Personal suitability

• • Dependability
• • Efficient interpersonal skills
• • Excellent oral communication
• • Flexibility
• • Initiative
• • Organized
• • Reliability
• • Team player

This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups: Indigenous people, Newcomers to Canada, Visible minorities, Youth

Who can apply to this job?

• • The employer accepts applications from:
• • Canadian citizens and permanent or temporary residents of Canada.
• • Other candidates with or without a valid Canadian work permit.

Responsibilities:

• • Responsibilities Tasks
• • Maintain records of food costs, consumption, sales and inventory
• • Analyze operating costs and other data
• • 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
• • Arrange for equipment purchases and repairs
• • Consult with clients regarding weddings, banquets and specialty functions
• • Estimate food requirements and food and labour costs
• • Plan and direct food preparation and cooking activities of several restaurants
• • Plan menus and ensure food meets quality standards
• • Prepare dishes for customers with food allergies or intolerances
• • Recruit and hire staff
• • Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• • Train staff in preparation, cooking and handling of food