Sous-chef

• Education:
• Expérience:

Education

• Other trades certificate or diploma

Work setting

• Restaurant

Ranks of chefs

• Chef
• Sous-chef

Tasks

• Maintain records of food costs, consumption, sales and inventory
• Demonstrate new cooking techniques and new equipment to cooking staff
• 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
• 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 

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

Cuisine specialties

• Canadian

Transportation/travel information

• Public transportation is available

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Attention to detail
• Standing for extended periods

Employment terms options

• Early morning
• Evening

Experience

• 3 years to less than 5 years

Employment terms options

• Morning
• Night
• Day
• Weekend

Health benefits

• Health care plan

Financial benefits

• Gratuities
• Durée de l'emploi: Permanent
• Langue de travail: Anglais
• Heures de travail: 40 hours per week