Sous-Chef

Education: Secondary (high) school graduation certificate. Tasks: Estimate amount and costs of supplies and food items. 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. 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. Prepare dishes for customers with food allergies or intolerances. Personal suitability: Flexibility. Organized. Team player. Government programs: Recognized employer. Employment terms options: Evening. Experience: 1 year to less than 2 years. Employment terms options: Morning. Day. Weekend. Support for persons with disabilities: Applies accessible and inclusive recruitment policies that accommodate persons with disabilities . Support for newcomers and refugees: Supports newcomers and/or refugees with foreign credential recognition. Support for youths: Provides awareness training to employees to create a welcoming work environment for youth. Support for Veterans: Offers flexible onboarding options to allow Veterans to gradually adapt to the civilian workplace (for example: gradually increasing hours and responsibilities, etc.) . Support for Indigenous people: Facilitates access to Elders who can offer support and guidance to Indigenous workers . Support for mature workers: Applies hiring policies that discourage age discrimination . Supports for visible minorities: Applies hiring policies that discourage discrimination against members of visible minorities (for example: anonymizing the hiring process, etc.).