sous-chef

Overview

Languages

English

Education

• Secondary (high) school graduation certificate

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 setting

• Restaurant

Ranks of chefs

• Sous-chef

Responsibilities

Tasks

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• Demonstrate new cooking techniques and new equipment to cooking staff
• Prepare and cook complete meals and specialty foods for events such as banquets
• Supervise cooks and other kitchen staff
• Requisition food and kitchen supplies
• Arrange for equipment purchases and repairs
• 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
• Leading/instructing individuals
• Manage kitchen operations
• Inspect kitchen and food service areas
• Ensure that local health and sanitation regulations are carried out

Supervision

• Staff in various areas of responsibility

Credentials

Certificates, licences, memberships, and courses

• Food Safety Certificate

Additional information

Work conditions and physical capabilities

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

Personal suitability

• Leadership
• Efficient interpersonal skills
• Excellent oral communication
• Initiative
• Organized
• Ability to multitask

Benefits

Health benefits

• Health care plan

Financial benefits

• Gratuities