sous-chef

Overview

Languages

English

Education

• Bachelor's degree
• or equivalent experience
• Hotel, motel, and restaurant management

Experience

3 years to less than 5 years

Ranks of chefs

• Sous-chef

Responsibilities

Tasks

• 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
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• 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
• Estimate food requirements and food and labour costs
• Train staff in preparation, cooking and handling of food
• Manage kitchen operations
• Maintain equipment and instruments
• Ensure compliance with government regulations
• Ensure that food and service meet quality control standards
• Food safety/handling skills

Credentials

Certificates, licences, memberships, and courses 

• Food Safety Certificate

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Attention to detail

Personal suitability

• Organized
• Reliability
• Team player