sous-chef

Experience

• 3 years to less than 5 years

Ranks of Chefs

• Sous-chef

Tasks

• Maintain records of food costs, consumption, sales and inventory
• Analyze operating costs and other data
• 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
• 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

• Emergency First Aid and Cardiopulmonary Resuscitation (CPR)
• Food Safety Certificate
• Spanish
• Bakery goods and desserts
• Eggs and dairy
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

Area of Work Experience

• Manager

Security and Safety

• Driver's validity licence check

Transportation/Travel Information

• Own transportation
• Own vehicle
• Valid driver's licence

Work Conditions and Physical Capabilities

• Fast-paced environment
• Work under pressure
• Handling heavy loads
• Physically demanding
• Combination of sitting, standing, walking
• Standing for extended periods
• Bending, crouching, kneeling

Own Tools/Equipment

• Tools

Personal Suitability

• Leadership
• Efficient interpersonal skills
• Flexibility
• Initiative
• Organized
• Reliability
• Team player

Other Benefits

• Paid time off (volunteering or personal days)