Responsibilities
- Assist the chef as needed, especially during peak hours
- Replace the chef as needed
- Supervise kitchen operations
- Prepare meals and specialty food in advance in a hygienic way
- Follow recipes and maintain established Freska Café menu standards
- Maintain and carry out the placement of ingredients
- Egg management required (must be advanced in all ways of cooking eggs)
- Collaborate in the maintenance of the restaurant kitchen (hygiene and sanitation)
- Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
- Demonstrate new cooking techniques and new equipment to cooking staff
- Prepare and cook complete meals or specialty foods, such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes, and create decorative food displays for special events such as banquets
- Instruct cooks in preparation, cooking, garnishing and presentation of food
- Create new recipes
Requirements
- Completion of secondary school is required
- Sous-chefs require several years of experience in commercial food preparation
- Excellent understanding of various cooking methods, ingredients, equipment and procedures
- Food Handler Certified
- English (Intermediate to Advanced) is mandatory
Nice to Have
- Spanish and French is an asset
Work Arrangement
On-site — Ontario
Additional Information
- Must be Food Handler Certified
- Applicants must have intermediate to advanced English skills
- Candidates without English skills will not be considered
