Full-Time Sous-chef (Sous Chef)
Job Description
Languages
English
Education
Some college/CEGEP/vocational or technical training; Completion of college/CEGEP/vocational or technical training
.
Credentials (certificates, licences, memberships, courses, etc.)
Cook Red Seal Certificate
.
Experience
1 year to less than 2 years
.
Chef Category
Sous-chef
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Work Setting
Hotel; Restaurant
.
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; 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; 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
.
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; Physically demanding; Attention to detail; Combination of sitting, standing, walking; Standing for extended periods; Bending, crouching, kneeling
.
Transportation/Travel Information
Own transportation; Public transportation is not available
.
Ability to Supervise
More than 20 people
.
Essential Skills
Reading text; Document use; Writing; Communication; Working with others; Problem solving; Decision making; Job task planning and organizing; Significant use of memory; Finding information; Computer use; Continuous learning
.