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.
• Estimate labour costs.
• Demonstrate new cooking techniques and new equipment to cooking staff.
• Prepare and cook complete meals and specialty foods for events such as banquets.
• Supervise cooks and other kitchen staff.
• Requisition food and kitchen supplies.
• Arrange for equipment purchases and repairs.
• Plan menus and ensure food meets quality standards.
• Prepare dishes for customers with food allergies or intolerances.
• Recruit and hire staff.
• Train staff in preparation, cooking and handling of food.
• Leading/instructing individuals.
• Manage kitchen operations.
• Inspect kitchen and food service areas.
• Ensure that local health and sanitation regulations are carried out.

Supervision:

Staff in various areas of responsibility.

Certificates, licences, memberships, and courses :

Food Safety Certificate.

Work conditions and physical capabilities:

• Work under pressure.
• Handling heavy loads.
• Physically demanding.
• Attention to detail.
• Standing for extended periods.

Personal suitability:

• Leadership.
• Efficient interpersonal skills.
• Excellent oral communication.
• Initiative.
• Organized.
• Ability to multitask.

Employment terms options:

• Evening.
• Shift.

Experience:

3 years to less than 5 years.

Employment terms options:

• Night.
• Day.
• Weekend.

Health benefits:

Health care plan.

Financial benefits:

Gratuities.