sous-chef

Overview

Languages

English

Education

• No degree, certificate or diploma

Experience

5 years or more

On site

Work must be completed at the physical location. There is no option to work remotely.

Ranks of chefs

• Sous-chef

Responsibilities

Tasks

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• 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
• 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
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals
• May work in a team with shared supervisory responsibilities
• Ensure that food and service meet quality control standards
• Food safety/handling skills
• Motivate staff

Credentials

Certificates, licences, memberships, and courses 

• Cook Trade Certification
• Canadian Federation of Chefs and Cooks certification
• Safe Food Handling certificate
• Cook Red Seal Certificate

Additional information

Weight handling

• Up to 23 kg (50 lbs)

Personal suitability

• Leadership
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Initiative
• Organized
• Reliability
• Team player
• Time management