Sous-chef
- Education: Other trades certificate or diploma
- Experience: 3 years to less than 5 years
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
- Supervise cooks and other kitchen staff
- Prepare and cook food on a regular basis, or for special guests or functions
- Requisition food and kitchen supplies
- 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
Employment terms options
- Early morning
- Evening
Employment terms options
- Morning
- Night
- Day
- Weekend
Health benefits
- Health care plan
Financial benefits
- Gratuities
- Work Term: Permanent
- Work Language: English
- Hours: 40 hours per week
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