sous-chef

Education

• No degree, certificate or diploma

Work site environment

• Wet / damp
• Noisy
• Hot
• Cold / refrigerated

Work setting

• Restaurant

Ranks of chefs

• Sous-chef

Tasks

• Maintain records of food costs, consumption, sales and inventory
• 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
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Food safety / handling skills
• Short order cooking and food preparation

Certificates, licences, memberships, and courses

• Food Safety Certificate

Cuisine specialties

• Vietnamese cuisine

Food specialties

• Eggs and dairy
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

Work conditions and physical capabilities

• Fast-paced environment
• Attention to detail
• Standing for extended periods

Personal suitability

• Organized

Screening questions

• Are you authorized to work in Canada?
• Are you available to start on the date listed in the job posting?
• Do you have experience working in this field?

Employment terms options

• Early morning
• Evening

Experience

• 2 years to less than 3 years

Employment terms options

• Morning
• Day
• Weekend
• Overtime required

Health benefits

• Health care plan

Financial benefits

• Gratuities