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. Maintain records of food costs, consumption, sales and inventory. Supervise cooks and other kitchen staff. Prepare and cook meals or specialty foods. Train staff in preparation, cooking and handling of food. Establish work schedules and procedures. Cuisine specialties: Sushi preparation techniques. Japanese cuisine. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Attention to detail. Standing for extended periods. Personal suitability: Dependability. Flexibility. Organized. Reliability. Team player. Experience: 3 years to less than 5 years.