sous-chef

Education: Secondary (high) school graduation certificateExperience: 2 years to less than 3 yearsWork settingRestaurantTasksEstimate amount and costs of supplies and food itemsEstimate labour costsConsult with clients regarding weddings, banquets and specialty functionsPrepare dishes for customers with food allergies or intolerancesOrder supplies and equipmentMaintain inventory and records of food, supplies and equipmentPrepare and cook complete meals or individual dishes and foodsSupervisionCook (general)Cuisine specialtiesThaiTransportation/travel informationPublic transportation is availableWork conditions and physical capabilitiesFast-paced environmentWork under pressureAttention to detailStanding for extended periodsPersonal suitabilityDependabilityFlexibilityOrganizedReliabilityTeam playerWork Term: PermanentWork Language: EnglishHours: 40 hours per week