As an Indian Sous Chef you should maintain records of food costs, consumption, sales and inventory, Demonstrate new cooking techniques and new equipment to cooking staff, Supervise activities of specialist chefs, chefs, cooks and other kitchen workers, 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, 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, Supervise activities of sous-chefs, specialist chefs, chefs and cooks, Train staff in preparation, cooking and handling of food
Qualifications
Cook Trade Certification, Safe Food Handling certificate, Workplace Hazardous Materials Information System (WHMIS) Certificate, Food Safety Certificate.
Experience
2 years to less than 3 years
Personal Suitability
Dependability, Effective interpersonal skills, Excellent oral communication, Initiative, Organized, Reliability, team player.
Work Setting
Restaurant
Job Types: Full-time, Permanent
Salary: $20.00 – $30.00 per hour
Benefits: Discounted or free food
Schedule: 8 hour shift
Day shift
Evening shift
Supplemental pay types:
Overtime pay
Tips
COVID-19 considerations:
Education:
AEC / DEP or Skilled Trade Certificate (preferred)
Experience:
Cooking: 2 years (required)
Kitchen: 2 years (preferred)
Licence/Certification:
Food Safe, SafeCheck, Food Handler or equivalent (preferred)
Work Location: In person