sous-chef

Education: Secondary (high) school graduation certificate. Ranks of chefs: Sous-chef. Tasks: Estimate amount and costs of supplies and food items. 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. Create new recipes. Instruct cooks in preparation, cooking, garnishing and presentation of food. Supervise cooks and other kitchen staff. Plan and direct food preparation and cooking activities of several restaurants. Plan menus and ensure food meets quality standards. Recruit and hire staff. Train staff in preparation, cooking and handling of food. Cuisine specialties: Italian cuisine. Experience: 1 year to less than 2 years. Support for newcomers and refugees: Provides diversity and cross-cultural trainings to create a welcoming work environment for newcomers and/or refugees . Support for youths: Offers on-the-job training tailored to youth. Provides awareness training to employees to create a welcoming work environment for youth.

• Service à la clientèleSouhaitée
• TrainingSouhaitée
• preparationSouhaitée
• staffSouhaitée
• Food preparationSouhaitée
• VenteSouhaitée
• CuisineSouhaitée
• Service alimentaireSouhaitée

Formation minimale

Certificat de métier

Postuler avant le

24 sept. 2026