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We are currently recruiting a Full Time Sous Chef for Line and Prep approx 35 hours per week. Must be able to work days and weekends in a fast paced environment. Working unsupervised with strong time management skills.
Cuisine Specialties
- German
- Canadian
Types of Meals/Food Prepared
- All meals
Essential Skills
- Working with others
- Problem solving
- Decision making
- Critical thinking
- Job task planning and organizing
- Continuous learning
- Significant use of memory
Transportation/Travel Information
- Own transportation
Cook Categories
- First cook
- Cook (general)
- Short order cook
- Line cook
Credentials (certificates, licences, memberships, courses, etc.)
- Food Safe Certificate
Specific Skills
- Train staff in preparation, cooking and handling of food
- Supervise kitchen staff and helpers
- Plan menus
- Organize and manage buffets and banquets
- Manage kitchen operations
- Maintain inventory and records of food, supplies and equipment
- Inspect kitchens and food service areas
- Ensure quality of food and determine size of food proportions
- Work with minimal supervision
- Prepare and cook full course meals
- Prepare and cook individual dishes and foods
- Prepare and cook special meals for patients as instructed by dietitian or chef
- Prepare dishes for customers with food allergies or intolerances
- Work with specialized cooking equipment (deep fryer, etc.)
- Clean kitchen and work areas
Work Setting
- Restaurant
Food Preparation Specializations
- Stocks, soups and sauces
- Poultry
- Cold kitchen (salads, appetizers, sandwiches)
- Bakery goods and desserts
- Meat
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