sous-chef
- Education : Secondary (high) school graduation certificate
- Experience : 1 year to less than 2 years
Work setting
- Restaurant
- Urban area
- Various locations
Tasks
- Estimate amount and costs of supplies and food items
- Estimate labour costs
- Maintain records of food costs, consumption, sales and inventory
- Analyze operating costs and other data
- 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
- Plan menus and ensure food meets quality standards
Cuisine specialties
- Canadian
- Italian cuisine
- Mexican
- Vegetarian
- International
- Gluten-free
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Handling heavy loads
- Physically demanding
- Attention to detail
- Standing for extended periods
- Repetitive tasks
- Overtime required
Personal suitability
- Dependability
- Flexibility
- Organized
- Reliability
- Team player
Government programs
Recognized employer
Health benefits
- Dental plan
- Health care plan
Financial benefits
- Gratuities
- Work Term : Permanent
- Work Language : English
- Hours : 30 to 40 hours per week
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