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
• Estimate labour costs
• Maintain records of food costs, consumption, sales and inventory
• 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 meals or specialty foods
• Requisition food and kitchen supplies
• Plan menus and ensure food meets quality standards

Supervision

• 3-4 people

Security and safety

• Criminal record check

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods
• Bending, crouching, kneeling

Personal suitability

• Leadership
• Efficient interpersonal skills
• Flexibility
• Initiative
• Organized
• Reliability

Employment terms options

• Evening
• Shift
• Morning

Experience

• 5 years or more

Employment terms options

• Day
• Weekend
• Durée de l'emploi : Permanent
• Langue de travail : Anglais
• Heures de travail : 35 to 40 hours per week