sous-chef

Education:

Secondary (high) school graduation certificate.

Work site environment:

Wet/damp. Noisy. Odours. Hot.

Work setting:

Restaurant.

Ranks of chefs:

Sous-chef.

Tasks:

• Maintain records of food costs, consumption, sales and inventory.
• Create new recipes.
• Instruct cooks in preparation, cooking, garnishing and presentation of food.
• Supervise cooks and other kitchen staff.
• 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.
• Recruit and hire staff.
• Train staff in preparation, cooking and handling of food.

Cuisine specialties:

Italian cuisine.

Work conditions and physical capabilities:

Fast-paced environment. Work under pressure. Physically demanding. Attention to detail. Standing for extended periods.

Personal suitability:

Leadership. Dependability. Excellent oral communication. Initiative. Organized. Reliability. Team player.

Experience:

1 year to less than 2 years.