- Education : No degree, certificate or diploma
- Experience : 2 years to less than 3 years
Work setting
Hotel, motel, resort
Ranks of chefs
Sous-chef
Tasks
- Maintain records of food costs, consumption, sales and inventory
- Demonstrate new cooking techniques and new equipment to cooking staff
- Create new recipes
- Instruct cooks in preparation, cooking, garnishing and presentation of food
- Prepare and cook complete meals and specialty foods for events such as banquets
- Supervise cooks and other kitchen staff
- Prepare and cook food on a regular basis, or for special guests or functions
- Prepare and cook meals or specialty foods
- Requisition food and kitchen supplies
- Arrange for equipment purchases and repairs
- Plan menus and ensure food meets quality standards
- Prepare dishes for customers with food allergies or intolerances
Food specialties
- Fish and seafood
- Meat, poultry and game
- Vegetables, fruits, nuts and mushrooms
Security and safety
- Bondable
- Criminal record check
Transportation / travel information
Own transportation
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Physically demanding
Personal suitability
- Dependability
- Efficient interpersonal skills
- Organized
- Team player
- Work Term : Permanent
- Work Language : English
- Hours : 30 to 40 hours per week
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Education: Secondary (high) school graduation certificate.Experience: 1 year to less than 2 years.Maintain records of food costs, consumption, sales and inventory.Analyze operating costs and other data.Demonstrate new cooking techniques and new equipment to cooking staff.Instruct cooks in preparatio...
sous-chef
Education: No degree, certificate or diploma.Experience: 2 years to less than 3 years.Maintain records of food costs, consumption, sales and inventory.Demonstrate new cooking techniques and new equipment to cooking staff.Instruct cooks in preparation, cooking, garnishing and presentation of food.Pre...
sous-chef
Education: Secondary (high) school graduation certificate.Experience: 1 year to less than 2 years.Maintain records of food costs, consumption, sales and inventory.Demonstrate new cooking techniques and new equipment to cooking staff.Instruct cooks in preparation, cooking, garnishing and presentation...