sous-chef

Education:

Secondary (high) school graduation certificate. or equivalent experience.

Tasks:

• 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.
• 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.
• Requisition food and kitchen supplies.
• Arrange for equipment purchases and repairs.
• Consult with clients regarding weddings, banquets and specialty functions.
• Plan menus and ensure food meets quality standards.
• Train staff in preparation, cooking and handling of food.

Government programs:

Recognized employer.

Experience:

1 year to less than 2 years.

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 Indigenous people:

Provides cultural competency training and/or awareness training to all employees to create a welcoming work environment for Indigenous workers .