sous-chef

Education

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

Work site environment

Work setting

• Restaurant
• Urban area

Ranks of chefs

• Sous-chef

Tasks

• 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
• Requisition food and kitchen supplies
• Plan menus and ensure food meets quality standards
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food
• Leading / instructing individuals

Supervision

• 11-15 people

Certificates, licences, memberships, and courses

• Food Safety Certificate

Cuisine specialties

• European

Food specialties

• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

Transportation / travel information

• Public transportation is available

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Attention to detail
• Standing for extended periods

Personal suitability

• Leadership
• Dependability
• Flexibility
• Initiative
• Organized
• Reliability
• Team player

Experience

• 2 years to less than 3 years

Health benefits

• Dental plan
• Health care plan
• Paramedical services coverage
• Vision care benefits