sous-chef

Overview

Languages

English

Education

• Other trades certificate or diploma
• or equivalent experience

Experience

3 years to less than 5 years

On site

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

Work site environment

• Hot

Work setting

• Restaurant

Ranks of chefs

• Head chef
• Sous-chef

Responsibilities

Tasks

• Estimate amount and costs of supplies and food items
• Maintain records of food costs, consumption, sales and inventory
• 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
• 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

Credentials

Certificates, licences, memberships, and courses 

• Safe Food Handling certificate
• Food Safety Certificate

Experience and specialization

Cuisine specialties

• South Indian
• French
• Canadian
• East Indian
• Vegetarian

Additional information

Security and safety

• Bondable

Transportation/travel information

• Own transportation

Work conditions and physical capabilities

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

Weight handling

• Between 45 and 60 kg (100-132 lbs)

Own tools/equipment

• Tools
• Uniform

Personal suitability

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

Benefits

Financial benefits

• Gratuities

Other benefits

• Free parking available