sous-chef

Overview

Languages

English

Education

• Secondary (high) school graduation certificate
• or equivalent experience

Experience

2 years to less than 3 years

On site

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

Ranks of chefs

• Sous-chef

Responsibilities

Tasks

• 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 meals or specialty foods
• Requisition food and kitchen supplies
• Prepare dishes for customers with food allergies or intolerances
• Recruit and hire staff
• Train staff in preparation, cooking and handling of food

Supervision

• 5-10 people

Credentials

Certificates, licences, memberships, and courses

• Safe Food Handling certificate

Experience and specialization

Cuisine specialties

• Italian cuisine
• Mediterranean cuisine

Food specialties

• Fish and seafood

Additional information

Transportation/travel information

• Public transportation is not available

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Physically demanding
• Attention to detail
• Standing for extended periods
• Bending, crouching, kneeling

Weight handling

• Between 45 and 60 kg (100-132 lbs)

Personal suitability

• Leadership
• Dependability
• Flexibility
• Initiative
• Organized
• Reliability
• Team player

Benefits

Other benefits

• Free parking available