sous-chef

Education:

Secondary (high) school graduation certificate.

Work site environment:

Noisy. Hot.

Work setting:

Formal dining room. Restaurant. Hospitality industry. Fine dining establishment.

Ranks of chefs:

Sous-chef.

Tasks:

• Estimate amount and costs of supplies and food items.
• Estimate labour costs.
• Maintain records of food costs, consumption, sales and inventory.
• Analyze operating costs and other data.
• Demonstrate new cooking techniques and new equipment to cooking staff.
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers.
• 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.
• Arrange for equipment purchases and repairs.
• Consult with clients regarding weddings, banquets and specialty functions.
• Plan and direct food preparation and cooking activities of several restaurants.
• Plan menus and ensure food meets quality standards.
• Prepare dishes for customers with food allergies or intolerances.
• Recruit and hire staff.
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks.
• Train staff in preparation, cooking and handling of food.
• Leading/instructing individuals.
• Advise on menu selections.
• Supervise kitchen staff and helpers.
• Ensure that the quality of products meets established standards.
• Ensure compliance with government regulations.
• Ensure health and safety regulations are followed.
• Develop and maintain cost findings, reporting and internal control procedure.
• Maintain clean and safe work environment.
• Maintain inventory and records of food, supplies and equipment.
• Co-ordinate special events.
• Prepare and cook complete meals or individual dishes and foods.
• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies.

Supervision:

11-15 people.

Certificates, licences, memberships, and courses :

• Safe Food Handling certificate.
• Workplace Hazardous Materials Information System (WHMIS) Certificate.
• Food Safety Certificate.

Cuisine specialties:

Thai.

Food specialties:

• Cereals, grains and pulses.
• Eggs and dairy.
• Fish and seafood.
• Meat, poultry and game.
• Stocks, soups and sauces.
• Vegetables, fruits, nuts and mushrooms.

Area of work experience:

Manager. Special events.

Transportation/travel information:

Own transportation.

Work conditions and physical capabilities:

Fast-paced environment. Work under pressure. Tight deadlines. Physically demanding. Attention to detail. Combination of sitting, standing, walking. Standing for extended periods. Repetitive tasks. Manual dexterity.

Weight handling:

Up to 23 kg (50 lbs).

Employment terms options:

Evening. Shift.

Experience:

2 years to less than 3 years.

Employment terms options:

Night. On call. Day. Weekend. Overtime available.

Health benefits:

• Dental plan.
• Health care plan.
• Vision care benefits.

Other benefits:

• Free parking available.
• Other benefits.