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The Banquet Junior Sous Chef will ensure quality & consistency of food being produced on the banquet side of the kitchen. This position is very hands-on; cooking and prepping along side the cooks ensuring quality, presentation and specifications are maintained as well efficiency in preparation.
Proven leadership abilities is a necessity as you will guide, mentor, coach, and direct cooks within your team to produce first quality items for our events.
Cuisine Specialties
- Canadian
Essential Skills
- Problem solving
- Decision making
- Critical thinking
- Computer use
- Document use
Credentials (certificates, licences, memberships, courses, etc.)
- Workplace Hazardous Materials Information System (WHMIS) Certificate
- Safe Food Handling certificate
- Cook Trade Certification
Specific Skills
- Supervise cooks and kitchen staff
- Requisition food and kitchen supplies and equipment
- Prepare and cook meals and specialty foods including dishes for customers with food allergies or intolerances
- Plan and direct food preparation and cooking activities
- Instruct cooks in preparation, garnishing and presentation of food and in new cooking techniques
- Estimate food requirements
- Ensure quality of food and portion control
Work Setting
- Hotel
Chef Category
- Sous-chef
Ability to Supervise
- 5-10 people
Food Preparation Specializations
- Vegetables, fruits, nuts and mushrooms
- Stocks, soups and sauces
- Meat, poultry and game
- Fish and seafood
- Eggs and dairy
- Cold kitchen
- Cereals, grains and pulses
Work Conditions and Physical Capabilities
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Attention to detail
- Standing for extended periods
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