sous-chef

Education: Other trades certificate or diploma

Experience: 3 years to less than 5 years

Work Setting: Restaurant

Tasks

• Demonstrate new cooking techniques and new equipment to cooking staff
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Create new recipes
• 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
• Train staff in preparation, cooking and handling of food
• Lead and instruct individuals

Work Conditions and Physical Capabilities

• Work under pressure
• Handling heavy loads
• Physically demanding
• Standing for extended periods

Personal Suitability

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