sous-chef

Education:

Secondary (high) school graduation certificate.

Ranks of chefs:

Sous-chef.

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.
• Create new recipes.
• Instruct cooks in preparation, cooking, garnishing and presentation of food.
• Supervise cooks and other kitchen staff.
• Plan and direct food preparation and cooking activities of several restaurants.
• Plan menus and ensure food meets quality standards.
• Recruit and hire staff.
• Train staff in preparation, cooking and handling of food.

Cuisine specialties:

Italian cuisine.

Experience:

1 year to less than 2 years.

Support for newcomers and refugees:

Provides diversity and cross-cultural trainings to create a welcoming work environment for newcomers and/or refugees .

Support for youths:

• Offers on-the-job training tailored to youth.
• Provides awareness training to employees to create a welcoming work environment for youth.