sous-chef

Overview

Languages: English

Education

• College/CEGEP

Experience

3 years to less than 5 years

Work Environment

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

Work Site Environment

• Odours
• Hot
• Cold/refrigerated
• Non-smoking

Work Setting

• Formal dining room
• Resort

Ranks of Chefs

• Executive chef
• Sous-chef

Responsibilities

• Estimate amount and costs of supplies and food items
• 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
• 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
• Arrange for equipment purchases and repairs
• Plan and direct food preparation and cooking activities of several restaurants
• Plan menus and ensure food meets quality standards
• Train staff in preparation, cooking and handling of food

Credentials

• Cook Trade Certification
• Safe Food Handling certificate
• Food Safety Certificate

Experience and Specialization

• Cuisine specialties: French, Italian cuisine
• Food specialties: Bakery goods and desserts, Eggs and dairy, Fish and seafood, Meat, poultry and game, Stocks, soups and sauces, Vegetables, fruits, nuts and mushrooms
• Specialized environmental skills and knowledge

Additional Information

• Security and safety: Medical exam, Criminal record check
• Transportation/travel information: Valid driver's licence, Public transportation is available

Work Conditions and Physical Capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Handling heavy loads
• Physically demanding
• Attention to detail

Personal Suitability

• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Initiative
• Organized
• Reliability
• Team player