Sous-Chef

Education: Secondary (high) school graduation certificate. Work setting: Restaurant. Hotel, motel, resort. Ranks of chefs: Sous-chef. Tasks: Estimate amount and costs of supplies and food items. Maintain records of food costs, consumption, sales and inventory. 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. Prepare and cook meals or specialty foods. Arrange for equipment purchases and repairs. Prepare dishes for customers with food allergies or intolerances. Train staff in preparation, cooking and handling of food. Leading/instructing individuals. Supervision: 3-4 people. Certificates, licences, memberships, and courses�: Safe Food Handling certificate. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Standing for extended periods. Personal suitability: Leadership. Dependability. Efficient interpersonal skills. Excellent oral communication. Flexibility. Initiative. Organized. Reliability. Team player. Employment terms options: Early morning. Evening. Experience: 1 year to less than 2 years. Employment terms options: Morning. Night. Day. Weekend. Health benefits: Dental plan. Health care plan. Vision care benefits. Financial benefits: Registered Retirement Savings Plan (RRSP). Other benefits: Free parking available.