Executive sous-chef

• Education: Other trades certificate or diploma


• Experience: 2 years to less than 3 years


• or equivalent experience

Tasks

• Demonstrate new cooking techniques and new equipment to cooking staff
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Prepare and cook meals or specialty foods
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals
• Inspect sites or facilities to ensure safety and cleanliness standards
• Food safety/handling skills

Cuisine specialties

• Italian cuisine

Personal suitability

• Leadership
• Organized
• Team player
• Time management


• Work Term: Permanent


• Work Language: English


• Hours: 37.5 hours per week