sous-chef

Education

• Secondary (high) school graduation certificate

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
• 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
• Train staff in preparation, cooking and handling of food
• Leading / instructing individuals
• Perform opening and closing activities
• Inspect kitchen and food service areas

Cuisine specialties

• Vegetarian

Specialization or experience

• Specialized environmental skills and knowledge

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

Experience

• 3 years to less than 5 years
• Durée de l'emploi : Permanent
• Langue de travail : Anglais
• Heures de travail : 30 to 40 hours per week