sous-chef

Education

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

Work setting

• Restaurant

Tasks

• 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
• 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
• Recruit and hire staff
• Train staff in preparation, cooking and handling of food

Employment terms options

• Shift

Experience

• 3 years to less than 5 years

Employment terms options

• Morning
• Day
• Durée de l'emploi : Permanent
• Langue de travail : Anglais
• Heures de travail : 30 to 44 hours per week