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
May plan menus and requisition food and kitchen supplies
May prepare and cook meals or specialty foods.
May requisition food and kitchen supplies.
Supervise cooks and other kitchen staff
Qualifications:
Secondary school certificate
2 years’ experience as a Sous Chef, or a senior kitchen role is desired.
Food Safety course certificate
Able to work effectively in a fast-paced environment and maintain organization and a positive attitude.
Great problem solving and communication skills.
Schedule flexibility to match demands, working evenings and weekends.