Sous-Chef

Education: No degree, certificate or diploma. Work site environment: Hot. Cold/refrigerated. Non-smoking. Work setting: Restaurant. Ranks of chefs: Sous-chef. Tasks: Maintain records of food costs, consumption, sales and inventory. Create new recipes. Instruct cooks in preparation, cooking, garnishing and presentation of food. Prepare and cook food on a regular basis, or for special guests or functions. Prepare and cook meals or specialty foods. Requisition food and kitchen supplies. Plan menus and ensure food meets quality standards. Prepare dishes for customers with food allergies or intolerances. Food preparation. Clean work area. Certificates, licences, memberships, and courses�: Safe Food Handling certificate. Cuisine specialties: Vietnamese cuisine. Food specialties: Eggs and dairy. Fish and seafood. Meat, poultry and game. Stocks, soups and sauces. Vegetables, fruits, nuts and mushrooms. Technical experience: Sanitation and hygiene. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Standing for extended periods. Personal suitability: Organized. Team player. Screening questions: Do you have experience working in this field?. Do you have the required certifications listed in the job posting?. Employment terms options: Evening. Experience: 1 year to less than 2 years. Employment terms options: Morning. Day. Weekend. Overtime required. Health benefits: Health care plan. Financial benefits: Gratuities. Support for youths: Offers on-the-job training tailored to youth.