sous-chef

Education:

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

Tasks:

• 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.
• Plan and direct food preparation and cooking activities of several restaurants.
• 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.

Government programs:

Recognized employer.

Experience:

1 year to less than 2 years.

Support for newcomers and refugees:

Supports newcomers and/or refugees with foreign credential recognition.

Support for youths:

Provides awareness training to employees to create a welcoming work environment for youth.