sous-chef

  • Full Time
  • Toronto

KINKA IZAKAYA HARBOURFRONT

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

  • Work setting
  • Restaurant
  • Urban area

  • Ranks of chefs
  • Sous-chef

  • Tasks
  • Estimate amount and costs of supplies and food items
  • Estimate labour costs
  • Maintain records of food costs, consumption, sales and inventory
  • Create new recipes
  • Instruct cooks in preparation, cooking, garnishing and presentation of food
  • 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
  • Plan menus and ensure food meets quality standards
  • Train staff in preparation, cooking and handling of food

  • Supervision
  • 5-10 people

  • Cuisine specialties
  • Japanese cuisine

  • Food specialties
  • Fish and seafood
  • Meat, poultry and game
  • Stocks, soups and sauces
  • Vegetables, fruits, nuts and mushrooms

  • Transportation/travel information
  • Public transportation is available

  • Health benefits
  • Dental plan
  • Health care plan

  • Financial benefits
  • Bonus
  • Group insurance benefits
  • Life insurance
  • Work Term: Permanent
  • Work Language: English
  • Hours: 30 to 44 hours per week