sous-chef
Education:
Other trades certificate or diploma.
Work setting:
Restaurant.
Ranks of chefs:
- Chef.
- Sous-chef.
Tasks:
- Maintain records of food costs, consumption, sales and inventory.
- Demonstrate new cooking techniques and new equipment to cooking staff.
- 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.
- Train staff in preparation, cooking and handling of food.
- Leading/instructing individuals.
Supervision:
5-10 people.
Certificates, licences, memberships, and courses :
- Cook Trade Certification.
- Safe Food Handling certificate.
- Cook Red Seal Certificate.
- Food Safety Certificate.
Cuisine specialties:
Canadian.
Transportation/travel information:
Public transportation is available.
Work conditions and physical capabilities:
- Fast-paced environment.
- Work under pressure.
- Attention to detail.
- Standing for extended periods.
Screening questions:
- Do you have experience working in this field?.
- Do you have the required certifications listed in the job posting?.
Employment terms options:
- Early morning.
- Evening.
Experience:
3 years to less than 5 years.
Employment terms options:
- Morning.
- Night.
- Day.
- Weekend.
Health benefits:
Health care plan.
Financial benefits:
Gratuities.