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sous-chef
Posted on December 09, 2024 by Employer details Milestones
Job details
Education: College/CEGEP. Asset languages: Hindi. Work site environment: Wet/damp. Noisy. Odours. Hot. Work setting: Formal dining room. Restaurant. Bar. Between 45 and 60 kg (100-132 lbs). Cafeteria. Bistro. 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. Arrange for equipment purchases and repairs. Consult with clients regarding weddings, banquets and specialty functions. 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. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Train staff in preparation, cooking and handling of food. Leading/instructing individuals. Supervision: Working groups. Staff in various areas of responsibility. Certificates, licences, memberships, and courses : Safe Food Handling certificate. Food Safety Certificate. Cuisine specialties: South Indian. Canadian. East Indian. Vegetarian. International. Vegan. Food specialties: Cold kitchen. Eggs and dairy. Fish and seafood. Meat, poultry and game. Vegetables, fruits, nuts and mushrooms. Area of work experience: Manager. Specialization or experience: Green economy sector. Specialized environmental skills and knowledge. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Physically demanding. Attention to detail. Combination of sitting, standing, walking. Standing for extended periods. Bending, crouching, kneeling. Personal suitability: Leadership. Dependability. Efficient interpersonal skills. Excellent oral communication. Flexibility. Initiative. Organized. Reliability. Team player. Screening questions: Are you available for shift or on-call work?. Are you currently legally able to work in Canada?. Do you currently reside in proximity to the advertised location?. Do you have previous experience in this field of employment?. Do you have the above-indicated required certifications?. Experience: 3 years to less than 5 years.- LocationOttawa, ON
- Workplace information On site
- Salary$22.00HOUR hourly / 40 to 45 hours per week
- Terms of employment Permanent employmentFull time
- Day, Evening, Night, Weekend, Shift, Overtime, On Call, Morning
- Starts as soon as possible
- vacancies 1 vacancy
- Source Job Bank #3173589
Overview
Languages
Bilingual
Education
- College/CEGEP
Experience
3 years to less than 5 years
On site
Work must be completed at the physical location. There is no option to work remotely.
Asset languages
- Hindi
Work site environment
- Wet/damp
- Noisy
- Odours
- Hot
Work setting
- Formal dining room
- Restaurant
- Bar
- Between 45 and 60 kg (100-132 lbs)
- Cafeteria
- Bistro
Ranks of chefs
- Sous-chef
Responsibilities
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
- Arrange for equipment purchases and repairs
- Consult with clients regarding weddings, banquets and specialty functions
- 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
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks
- Train staff in preparation, cooking and handling of food
- Leading/instructing individuals
Supervision
- Working groups
- Staff in various areas of responsibility
Credentials
Certificates, licences, memberships, and courses
- Safe Food Handling certificate
- Food Safety Certificate
Experience and specialization
Cuisine specialties
- South Indian
- Canadian
- East Indian
- Vegetarian
- International
- Vegan
Food specialties
- Cold kitchen
- Eggs and dairy
- Fish and seafood
- Meat, poultry and game
- Vegetables, fruits, nuts and mushrooms
Area of work experience
- Manager
Specialization or experience
- Green economy sector
- Specialized environmental skills and knowledge
Additional information
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Physically demanding
- Attention to detail
- Combination of sitting, standing, walking
- Standing for extended periods
- Bending, crouching, kneeling
Personal suitability
- Leadership
- Dependability
- Efficient interpersonal skills
- Excellent oral communication
- Flexibility
- Initiative
- Organized
- Reliability
- Team player
Who can apply to this job?
Only apply to this job if:
- You are a Canadian citizen, a permanent or a temporary resident of Canada.
- You have a valid Canadian work permit.
If you are not authorized to work in Canada, do not apply. The employer will not respond to your application.
Important notice: This job posting was posted directly by the employer on Job Bank. The Government of Canada has taken steps to make sure it is accurate and reliable but cannot guarantee its authenticity.
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