sous-chef

Education:

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

Work setting:

• Restaurant.
• Offshore.

Tasks:

• 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.
• Prepare and cook complete meals and specialty foods for events such as banquets.
• 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.
• 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.
• Prepare and cook complete meals or individual dishes and foods.

Work conditions and physical capabilities:

• Fast-paced environment.
• Work under pressure.
• Tight deadlines.
• Handling heavy loads.
• Physically demanding.
• Attention to detail.
• Standing for extended periods.

Personal suitability:

• Leadership.
• Excellent oral communication.
• Organized.
• Team player.

Employment terms options:

• Evening.
• Shift.
• Morning.

Experience:

5 years or more.

Employment terms options:

Day.