Sous-chef

• Education:
• Expérience:

Education

• Secondary (high) school graduation certificate
• or equivalent experience

Tasks

• Estimate amount and costs of supplies and food items
• Maintain records of food costs, consumption, sales and inventory
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• 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 and direct food preparation and cooking activities of several restaurants
• Prepare dishes for customers with food allergies or intolerances
• Train staff in preparation, cooking and handling of food
• Supervise kitchen staff and helpers
• Order supplies and equipment
• Manage kitchen operations
• Clean kitchen and work areas
• Prepare and cook complete meals or individual dishes and foods
• Plan menus and estimate food requirements for their realization

Supervision

• Cook (general)

Cuisine specialties

• Canadian
• International

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Handling heavy loads
• Physically demanding
• Attention to detail
• Standing for extended periods

Personal suitability

• Dependability
• Excellent oral communication
• Flexibility
• Organized
• Reliability
• Team player

Government programs

• Recognized employer

Employment terms options

• Shift
• Flexible hours

Experience

• 3 years to less than 5 years

Employment terms options

• Morning
• Durée de l'emploi: Permanent
• Langue de travail: Anglais
• Heures de travail: 30 to 44 hours per week