Sous-chef

• Education: Secondary (high) school graduation certificate
• Experience: 5 years or more
• or equivalent experience

Work setting

• Restaurant
• Offshore

Tasks

• 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
• 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
• Prepare and cook meals or specialty foods
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Recruit and hire staff
• Train staff in preparation, cooking and handling of food
• Prepare and cook complete meals or individual dishes and foods

Work conditions and physical capabilities

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

Personal suitability

• Leadership
• Excellent oral communication
• Organized
• Team player

Employment terms options

• Evening
• Shift
• Morning

Employment terms options

• Day
• Work Term: Permanent
• Work Language: English
• Hours: 30 to 40 hours per week