Full-Time Chef (Sous Chef)
Job Description
Languages
English
Education
Completion of high school; Some college/CEGEP/vocational or technical training
.
Credentials (certificates, licences, memberships, courses, etc.)
Cook Trade Certification; Safe Food Handling certificate; Workplace Hazardous Materials Information System (WHMIS) Certificate
.
Experience
5 years or more
.
Chef Category
Head chef
.
Work Setting
Formal dining room; Restaurant; Private home; Central food commissary; Catering firm
.
Cuisine Specialties
Japanese
.
Food Preparation Specializations
Stocks, soups and sauces; Bakery goods and desserts; Cold kitchen; Meat, poultry and game; Eggs and dairy; 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; Prepare and cook meals and specialty foods including dishes for customers with food allergies or intolerances; Plan menus; Ensure quality of food and portion control; Consult with clients regarding weddings, banquets and special functions, and plan and arrange food requirements for these functions; Requisition food and kitchen supplies and equipment; Supervise cooks and kitchen staff
.
Additional Skills
Maintain records of food costs, consumption, sales and inventory; Analyze operating costs and other data
.
Security and Safety
Bondable; Driver’s validity license check
.
Work Site Environment
Wet/damp; Noisy; Odours; Hot; Cold/refrigerated; Non-smoking
.
Transportation/Travel Information
Own transportation; Own vehicle; Valid driver’s licence; Public transportation is available
.
Work Location Information
Urban area
.
Ability to Supervise
More than 20 people
.
Essential Skills
Reading text; Document use; Numeracy; Writing; Communication; Working with others; Problem solving; Critical thinking; Job task planning and organizing; Finding information; Computer use; Continuous learning
.
Other Information
Require minimum 5 years experience, 1 year experience as a sous chef in Japanese cuisine.