sous-chef

Overview

Languages: English

Education

• Secondary (high) school graduation certificate

Experience

5 years or more

On site

Work must be completed at the physical location. There is no option to work remotely.

Work Setting

• Restaurant

Ranks of Chefs

• Sous-chef

Responsibilities

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• 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 meals or specialty foods
• Requisition food and kitchen supplies
• Plan menus and ensure food meets quality standards

Supervision

• 3-4 people

Additional Information

Security and Safety

• Criminal record check

Work Conditions and Physical Capabilities

• Fast-paced environment
• Work under pressure
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods
• Bending, crouching, kneeling

Personal Suitability

• Leadership
• Efficient interpersonal skills
• Flexibility
• Initiative
• Organized
• Reliability