Sous-chef

Overview

Languages:

English

Education:

Other trades certificate or diploma

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:
Chef;
Sous-chef

• Maintain records of food costs, consumption, sales and inventory
• Demonstrate new cooking techniques and new equipment to cooking staff
• 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
• Requisition food and kitchen supplies
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals

• 5-10 people

• Cook Trade Certification
• Safe Food Handling certificate
• Cook Red Seal Certificate
• Food Safety Certificate

• Canadian

• Public transportation is available

• Fast-paced environment
• Work under pressure
• Attention to detail
• Standing for extended periods

• Health benefits:
  
  Health care plan
• Financial benefits:
  
  Gratuities