sous-chef

Education

• Secondary (high) school graduation certificate
• or equivalent experience

Work site environment

• Noisy

Work setting

• Hotel, motel, resort

Ranks of chefs

• Sous-chef

Tasks

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• Maintain records of food costs, consumption, sales and inventory
• Demonstrate new cooking techniques and new equipment to cooking staff
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• 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
• Arrange for equipment purchases and repairs
• Plan and direct food preparation and cooking activities of several restaurants
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Monitor safety conditions
• Inspect to ensure that safe working conditions are maintained

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Handling heavy loads
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods
• Bending, crouching, kneeling

Weight handling

• Up to 23 kg (50 lbs)

Personal suitability

• Leadership
• Dependability
• Efficient interpersonal skills
• Flexibility
• Initiative
• Organized
• Reliability
• Team player

Experience

• 2 years to less than 3 years

Financial benefits

• Group insurance benefits

Other benefits

• On-site housing options
• Other benefits