sous-chef

Overview

Languages

English

Education

• No degree, certificate or diploma

Experience

Experience an asset

Work setting

• Formal dining room
• Restaurant
• Urban area
• Bistro

Responsibilities

Tasks

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

Supervision

• 3-4 people

Experience and specialization

Food specialties

• Bakery goods and desserts
• Cereals, grains and pulses
• Cold kitchen
• Eggs and dairy
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

Additional information

Work conditions and physical capabilities

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

Personal suitability

• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Initiative
• Organized
• Reliability
• Team player

Benefits

Financial benefits

• Gratuities

Other benefits

• Parking available