executive sous-chef (Brossard)

Education: Secondary (high) school graduation certificate

Experience: 5 years or more

Head chef

Responsibilities

• Estimate labour costs
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Prepare and cook complete meals and specialty foods for events such as banquets
• Prepare and cook meals or specialty foods
• Recruit and hire staff
• Train staff in preparation, cooking and handling of food

Specialty

• Cuisine specialties: Thai

Screening Question

Do you have experience working in this field?

Employment Terms

Options: Evening shift, Morning shift, Day shift, Weekend shift

Work Term: Temporary

Language: English or French

Hours: 30 to 40 hours per week