sous-chef

Education: Secondary (high) school graduation certificateExperience: 3 years to less than 5 yearsWork settingRestaurantTasksEstimate amount and costs of supplies and food itemsSupervise cooks and other kitchen staffPrepare and cook meals or specialty foodsPlan menus and ensure food meets quality standardsPrepare dishes for customers with food allergies or intolerancesTrain staff in preparation, cooking and handling of foodCuisine specialtiesMediterranean cuisineTransportation/travel informationPublic transportation is availableWork conditions and physical capabilitiesFast-paced environmentWork under pressureTight deadlinesAttention to detailPersonal suitabilityLeadershipDependabilityOrganizedReliabilityTeam playerHealth benefitsHealth care planWork Term: PermanentWork Language: EnglishHours: 40 hours per week