sous-chef

Education:

Secondary (high) school graduation certificate.

Tasks:

• Estimate labour costs.
• Demonstrate new cooking techniques and new equipment to cooking staff.
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers.
• 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 food on a regular basis, or for special guests or functions.
• Requisition food and kitchen supplies.
• Arrange for equipment purchases and repairs.
• 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.
• Ensure hygiene and sanitation practices conform to policies and regulations.

Supervision:

Staff in various areas of responsibility.

Certificates, licences, memberships, and courses :

Food Safety Certificate.

Work conditions and physical capabilities:

• Fast-paced environment.
• Work under pressure.
• Tight deadlines.
• Handling heavy loads.
• Physically demanding.
• Attention to detail.
• Standing for extended periods.
• Bending, crouching, kneeling.

Experience:

2 years to less than 3 years.