sous-chef

Education:

Other trades certificate or diploma. or equivalent experience.

Work site environment:

Noisy. Hot.

Work setting:

Restaurant.

Willing to relocate.

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.
• Supervise cooks and other kitchen staff.
• Prepare and cook meals or specialty foods.
• Requisition food and kitchen supplies.
• Train staff in preparation, cooking and handling of food.

Supervision:

3-4 people.

Certificates, licences, memberships, and courses :

Cook Trade Certification.

Work conditions and physical capabilities:

Fast-paced environment. Work under pressure. Physically demanding.

Personal suitability:

• Dependability.
• Excellent oral communication.
• Team player.

Employment terms options:

Evening.

Experience:

2 years to less than 3 years.

Employment terms options:

Day. Weekend.

Financial benefits:

Gratuities.

Other benefits:

Other benefits.