sous-chef

Education

• Secondary (high) school graduation certificate

Work setting

• Restaurant

Ranks of chefs

• Sous-chef

Tasks

• Estimate amount and costs of supplies and food items
• Maintain records of food costs, consumption, sales and inventory
• Supervise cooks and other kitchen staff
• Prepare and cook meals or specialty foods
• Train staff in preparation, cooking and handling of food
• Establish work schedules and procedures

Cuisine specialties

• Japanese cuisine

Work conditions and physical capabilities

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

Personal suitability

• Dependability
• Flexibility
• Organized
• Reliability
• Team player

Experience

• 3 years to less than 5 years
• Durée de l'emploi : Permanent
• Langue de travail : Anglais
• Heures de travail : 30 hours per week