sous-chef

Work setting

• Restaurant

Ranks of chefs

• Chef
• Sous-chef

Tasks

• 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
• 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
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Train staff in preparation, cooking and handling of food
• Leading / instructing individuals

Supervision

• 5-10 people

Certificates, licences, memberships, and courses

• Cook Trade Certification
• Safe Food Handling certificate
• Cook Red Seal Certificate
• Food Safety Certificate

Cuisine specialties

• Canadian

Transportation / travel information

• Public transportation is available

Work conditions and physical capabilities

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

Health benefits

• Health care plan

Financial benefits

• Gratuities
• Work Term : Permanent
• Work Language : English
• Hours : 40 hours per week