First sous-chef

Overview

Languages:

English

Education:

Other trades certificate or diploma

3 years to less than 5 years

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

• Wet/damp
• Hot
• Cold/refrigerated

• Formal dining room
• Restaurant

• Sous-chef

• 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
• 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
• Requisition food and kitchen supplies
• Arrange for equipment purchases and repairs
• Plan and direct food preparation and cooking activities of several restaurants
• 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

• 3-4 people

Certificates, licences, memberships, and courses

• Cook Trade Certification
• Safe Food Handling certificate

• French
• Vietnamese cuisine

• Eggs and dairy
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

• Work conditions and physical capabilities
• Fast-paced environment
• Work under pressure
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods

• Leadership
• Dependability
• Organized
• Reliability
• Team player

• Health benefits
• Health care plan

• Bonus

• Team building opportunities