sous-chef

Work Term: Permanent
Work Language: English
Hours: 40 to 44 hours per week
Education: Other trades certificate or diploma
Experience: 3 years to less than 5 years
or equivalent experience
Work site environment
Wet/damp
Odours
Hot
Cold/refrigerated
Work setting
Camp
School or educational institution/establishment
Ranks of chefs
Sous-chef
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
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
Plan and direct food preparation and cooking activities of several restaurants
Plan menus and ensure food meets quality standards
Prepare dishes for customers with food allergies or intolerances
Leading/instructing individuals
Certificates, licences, memberships, and courses
Emergency First Aid and Cardiopulmonary Resuscitation (CPR)
Workplace Hazardous Materials Information System (WHMIS) Certificate
Food Safety Certificate
Cuisine specialties
Canadian
International
Mediterranean cuisine
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
Work conditions and physical capabilities
Work under pressure
Handling heavy loads
Attention to detail
Standing for extended periods
Bending, crouching, kneeling
Personal suitability
Dependability
Efficient interpersonal skills
Excellent oral communication
Flexibility
Initiative
Organized
Health benefits
Dental plan
Health care plan
Paramedical services coverage
Vision care benefits
Financial benefits
Life insurance Read more