sous-chef

Education:

No degree, certificate or diploma.

Work setting:

Restaurant.

Ranks of chefs:

Sous-chef.

Tasks:

• 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 food on a regular basis, or for special guests or functions.
• Prepare and cook meals or specialty foods.
• Plan menus and ensure food meets quality standards.
• Prepare dishes for customers with food allergies or intolerances.

Cuisine specialties:

Italian cuisine.

Work conditions and physical capabilities:

• Fast-paced environment.
• Attention to detail.
• Standing for extended periods.

Personal suitability:

• Dependability.
• Excellent oral communication.
• Flexibility.
• Initiative.
• Team player.

Screening questions:

Do you have experience working in this field?.

Employment terms options:

Evening.

Experience:

2 years to less than 3 years.

Employment terms options:

Day.

Support for newcomers and refugees:

Offers mentorship programs that pair newcomers and/or refugees with experienced employees .