Full-Time Sous-chef
Job Description
Languages
English
Education
Not required
.
Credentials (certificates, licences, memberships, courses, etc.)
Cook Trade Certification; Certified chef de cuisine (CCC)
.
Experience
2 years to less than 3 years
.
Chef Category
Chef; Sous-chef
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Work Setting
Restaurant
.
Cuisine Specialties
International
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Food Preparation Specializations
Stocks, soups and sauces; 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; 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; Schedule staff; Recruit and hire staff; 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
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Work Conditions and Physical Capabilities
Fast-paced environment; Work under pressure; Tight deadlines; Attention to detail; Standing for extended periods
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Work Site Environment
Hot; Non-smoking
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Transportation/Travel Information
Own transportation; Own vehicle
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Work Location Information
Willing to relocate
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Ability to Supervise
More than 20 people
.
Essential Skills
Reading text; Communication; Working with others; Problem solving; Decision making; Critical thinking; Job task planning and organizing; Computer use
.