sous-chef

Overview

Languages

English

Education

• Secondary (high) school graduation certificate
• or equivalent experience

Experience

1 year to less than 2 years

Work setting

• Restaurant

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
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Supervise cooks and other kitchen staff
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Estimate food requirements and food and labour costs
• Leading/instructing individuals
• Inspect kitchen and food service areas
• Ensure that food and service meet quality control standards
• Ensure health and safety regulations are followed

Supervision

• 11-15 people

Experience and specialization

Cuisine specialties

• Italian cuisine

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Handling heavy loads
• Physically demanding
• Attention to detail
• Standing for extended periods
• Repetitive tasks
• Manual dexterity
• Hand-eye co-ordination
• Large workload

Personal suitability

• Dependability
• Efficient interpersonal skills
• Flexibility
• Initiative
• Organized
• Reliability
• Team player
• Accurate
• Client focus
• Judgement
• Collaborative
• Efficiency
• Energetic
• Goal-oriented
• Hardworking
• Integrity
• Positive attitude
• Proactive
• Time management

Benefits

Health benefits

• Dental plan
• Health care plan