Full-Time Sous-chef (Fine Dining)
Job Description
Languages
English
Education
Completion of high school; Completion of college/CEGEP/vocational or technical training
.
Credentials (certificates, licences, memberships, courses, etc.)
Cook Trade Certification; Cook Red Seal Certificate; Safe Food Handling certificate; Workplace Hazardous Materials Information System (WHMIS) Certificate
.
Experience
1 year to less than 2 years
.
Chef Category
Sous-chef
.
Work Setting
Formal dining room
.
Cuisine Specialties
International
.
Food Preparation Specializations
Stocks, soups and sauces; Bakery goods and desserts; Cold kitchen; Meat, poultry and game; Eggs and dairy; Cereals, grains and pulses; Fish and seafood; Vegetables, fruits, nuts and mushrooms
.
Specific Skills
Plan and direct food preparation and cooking activities; Estimate food requirements; Instruct cooks in preparation, garnishing and presentation of food and in new cooking techniques; Ensure quality of food and portion control; Requisition food and kitchen supplies and equipment; Supervise cooks and kitchen staff; Supervise chefs de partie/specialist chefs
.
Security and Safety
Bondable
.
Own Tools/Equipment
Tools
.
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 Site Environment
Hot
.
Transportation/Travel Information
Own transportation
.
Ability to Supervise
5-10 people
.
Essential Skills
Reading text; Numeracy; Writing; Communication; Working with others; Problem solving; Decision making; Critical thinking; Job task planning and organizing; Significant use of memory; Finding information; Computer use; Continuous learning
.