sous-chef

Education: Other trades certificate or diploma

Experience: 3 years to less than 5 years

Work setting:

• Restaurant
• Urban area

Ranks of chefs:

• Sous-chef

Tasks:

• Maintain records of food costs, consumption, sales and inventory
• Analyze operating costs and other data
• 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
• Prepare and cook food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Arrange for equipment purchases and repairs
• Consult with clients regarding weddings, banquets and specialty functions
• Plan and direct food preparation and cooking activities of several restaurants
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Recruit and hire staff
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food
• Leading / instructing individuals

Supervision:

• Staff in various areas of responsibility

Certificates, licences, memberships, and courses:

• Canadian Federation of Chefs and Cooks certification
• Cook Red Seal Certificate
• Food Safety Certificate
• Canadian

Transportation / travel information:

• Public transportation is available

Work conditions and physical capabilities: