sous-chef
Education:
Secondary (high) school graduation certificate. or equivalent experience.
Work site environment:
Non-smoking.
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.
- Demonstrate new cooking techniques and new equipment to cooking staff.
- 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 food on a regular basis, or for special guests or functions.
- Prepare and cook meals or specialty foods.
- Requisition food and kitchen supplies.
- Plan menus and ensure food meets quality standards.
- Prepare dishes for customers with food allergies or intolerances.
- Train staff in preparation, cooking and handling of food.
Supervision:
3-4 people.
Certificates, licences, memberships, and courses :
Safe Food Handling certificate.
Cuisine specialties:
Italian cuisine.
Transportation/travel information:
Public transportation is available.
Work conditions and physical capabilities:
- Fast-paced environment.
- Work under pressure.
- Tight deadlines.
- Physically demanding.
- Attention to detail.
Personal suitability:
- Leadership.
- Dependability.
- Flexibility.
- Organized.
- Reliability.
Screening questions:
Do you have experience working in this field?.
Experience:
2 years to less than 3 years.
Employment terms options:
- Night.
- Day.
- Weekend.