Full-Time Sous-chef
Job Description
Languages
English
Education
Not applicable
.
Credentials (certificates, licences, memberships, courses, etc.)
Cook Red Seal Certificate
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Experience
3 years to less than 5 years
.
Chef Category
Sous-chef
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Work Setting
Hotel
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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; Estimate food and labour costs; Demonstrate new equipment; Prepare and cook meals and specialty foods including dishes for customers with food allergies or intolerances; Instruct cooks in preparation, garnishing and presentation of food and in new cooking techniques; Plan menus; Ensure quality of food and portion control; Create new recipes; Requisition food and kitchen supplies and equipment; Supervise cooks and kitchen staff
.
Additional Skills
Maintain records of food costs, consumption, sales and inventory
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Work Conditions and Physical Capabilities
Fast-paced environment; Work under pressure; Tight deadlines; Handling heavy loads; Physically demanding; Attention to detail; Combination of sitting, standing, walking; Standing for extended periods; Bending, crouching, kneeling
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Transportation/Travel Information
Public transportation is available
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Ability to Supervise
5-10 people
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Essential Skills
Reading text; Document use; 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
.