Sous Chefs

Accomplishes kitchen operations goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
Prepares meals by providing food preparation expertise; promoting and providing quality food services; managing kitchen staff.
Maintains food ingredients, food preparation, and general supplies by purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; conducting daily, weekly, and monthly inventories; establishing inventory levels, re-order points, storage requirements, and cost-controls.
Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; making recommendations of equipment purchases.
Minimum one year in a culinary operation.
Demonstrates strong working knowledge of culinary operations
Demonstrates knowledge of sanitation specifications
Demonstrates strong coaching and leadership skills
Demonstrates the ability to take initiative and work with little follow-up.

We will provide the work placement/work permit (Visa) with our Corporate clients.
If you are interested by a position in Hospitality area, please, send us a resume thru email.