- Work Term : Permanent
- Work Language : English
- Hours : 45 hours per week
- Education : Secondary (high) school graduation certificate
- Experience : 3 years to less than 5 years
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
- Analyze operating costs and other data
- Demonstrate new cooking techniques and new equipment to cooking staff
- Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
- Create new recipes
- Instruct cooks in preparation, cooking, garnishing and presentation of food
- Supervise cooks and other kitchen staff
- Prepare and cook meals or specialty foods
- Plan menus and ensure food meets quality standards
- Prepare dishes for customers with food allergies or intolerances
- Recruit and hire staff
- Train staff in preparation, cooking and handling of food
- Leading / instructing individuals
- Schedule staff
- Provide estimate of costs
- Plan and control budget and inventory
- Perform opening and closing activities
- Inspect kitchen and food service areas
- Ensure that local health and sanitation regulations are carried out
- Prepare reports
- MS Office
- Establish inventory and quality control methods
- Participate in staff meetings
- Modify food preparation methods and menu prices according to the restaurant budget
Supervision
Staff in various areas of responsibility
Certificates, licences, memberships, and courses
Food Safety Certificate
Computer and technology knowledge
Data analysis and interpretation
Work conditions and physical capabilities
- Work under pressure
- Physically demanding
- Attention to detail
- Standing for extended periods
Weight handling
Up to 13.5 kg (30 lbs)
Personal suitability
- Leadership
- Excellent oral communication
- Initiative
- Organized
- Team player
Health benefits
- Dental plan
- Health care plan
Other benefits
- Other benefits
- Paid time off (volunteering or personal days)
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