sous-chef
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Overview
Languages
English
Education
• Secondary (high) school graduation certificate
Experience
3 years to less than 5 years
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
Tasks
• Estimate amount and costs of supplies and food items
• Estimate labour costs
• Demonstrate new cooking techniques and new equipment to cooking staff
• Prepare and cook complete meals and specialty foods for events such as banquets
• Supervise cooks and other kitchen staff
• Requisition food and kitchen supplies
• Arrange for equipment purchases and repairs
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Recruit and hire staff
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals
• Manage kitchen operations
• Inspect kitchen and food service areas
• Ensure that local health and sanitation regulations are carried out
Supervision
• Staff in various areas of responsibility
Credentials
Certificates, licences, memberships, and courses
• Food Safety Certificate
Additional information
Work conditions and physical capabilities
• Work under pressure
• Handling heavy loads
• Physically demanding
• Attention to detail
• Standing for extended periods
Personal suitability
• Leadership
• Efficient interpersonal skills
• Excellent oral communication
• Initiative
• Organized
• Ability to multitask
Benefits
Health benefits
• Health care plan
Financial benefits
• Gratuities