Sous-chef

• Education: Secondary (high) school graduation certificate
• Experience: 2 years to less than 3 years

Tasks

• Estimate labour costs
• 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
• Requisition food and kitchen supplies
• Arrange for equipment purchases and repairs
• Plan menus and ensure food meets quality standards
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals
• Ensure hygiene and sanitation practices conform to policies and regulations

Supervision

• Staff in various areas of responsibility

Certificates, licences, memberships, and courses 

• Food Safety Certificate

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Handling heavy loads
• Physically demanding
• Attention to detail
• Standing for extended periods
• Bending, crouching, kneeling
• Work Term: Permanent
• Work Language: English
• Hours: 40 hours per week