sous-chef

Education:

Secondary (high) school graduation certificate.

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.
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers.
• Instruct cooks in preparation, cooking, garnishing and presentation of food.
• 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.
• Prepare dishes for customers with food allergies or intolerances.

Personal suitability:

• Flexibility.
• Organized.
• Team player.

Government programs:

Recognized employer.

Employment terms options:

Evening.

Experience:

1 year to less than 2 years.

Employment terms options:

Morning. Day. Weekend.

Support for persons with disabilities:

Applies accessible and inclusive recruitment policies that accommodate persons with disabilities .

Support for newcomers and refugees:

Supports newcomers and/or refugees with foreign credential recognition.

Support for youths:

Provides awareness training to employees to create a welcoming work environment for youth.

Support for Veterans:

Offers flexible onboarding options to allow Veterans to gradually adapt to the civilian workplace (for example: gradually increasing hours and responsibilities, etc.) .

Support for Indigenous people:

Facilitates access to Elders who can offer support and guidance to Indigenous workers .

Support for mature workers:

Applies hiring policies that discourage age discrimination .

Supports for visible minorities:

Applies hiring policies that discourage discrimination against members of visible minorities (for example: anonymizing the hiring process, etc.).