sous-chef
Education:
Secondary (high) school graduation certificate.
Work setting:
- Restaurant.
- Hotel, motel, resort.
Ranks of chefs:
Sous-chef.
Tasks:
- Estimate amount and costs of supplies and food items.
- Maintain records of food costs, consumption, sales and inventory.
- 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.
- Arrange for equipment purchases and repairs.
- Prepare dishes for customers with food allergies or intolerances.
- Train staff in preparation, cooking and handling of food.
- Leading/instructing individuals.
Supervision:
3-4 people.
Certificates, licences, memberships, and courses :
Safe Food Handling certificate.
Work conditions and physical capabilities:
- Fast-paced environment.
- Work under pressure.
- Tight deadlines.
- Standing for extended periods.
Personal suitability:
- Leadership.
- Dependability.
- Efficient interpersonal skills.
- Excellent oral communication.
- Flexibility.
- Initiative.
- Organized.
- Reliability.
- Team player.
Employment terms options:
- Early morning.
- Evening.
Experience:
1 year to less than 2 years.
Employment terms options:
- Morning.
- Night.
- Day.
- Weekend.
Health benefits:
- Dental plan.
- Health care plan.
- Vision care benefits.
Financial benefits:
Registered Retirement Savings Plan (RRSP).
Other benefits:
Free parking available.