sous-chef

Education

• No degree, certificate or diploma

Work setting

• Formal dining room
• Catering firm

Ranks of chefs

• Sous-chef

Tasks

• Demonstrate new cooking techniques and new equipment to cooking staff
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• 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
• Train staff in preparation, cooking and handling of food

Supervision

• 1 to 2 people

Cuisine specialties

• South Indian
• German cuisine
• East Indian

Food specialties

• Bakery goods and desserts
• Cereals, grains and pulses
• Eggs and dairy
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

Work conditions and physical capabilities

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

Personal suitability

• Organized
• Team player

Experience

• 2 years to less than 3 years

Support for newcomers and refugees

• Does not require Canadian work experience
• Durée de l'emploi : Permanent
• Langue de travail : Anglais
• Heures de travail : 30 hours per week