Overview

Languages

English

Education

No degree, certificate or diploma

Experience

3 years to less than 5 years

On site

Work must be completed at the physical location. There is no option to work remotely.

Work setting

Staff accommodation available Restaurant Urban area Bar

Ranks of chefs

Sous-chef

Responsibilities

Tasks

Estimate amount and costs of supplies and food items Maintain records of food costs, consumption, sales and inventory Demonstrate new cooking techniques and new equipment to cooking staff Supervise activities of specialist chefs, chefs, cooks and other kitchen workers Create new recipes Instruct cooks in preparation, cooking, garnishing and presentation of food Prepare and cook complete meals and specialty foods for events such as banquets Supervise cooks and other kitchen staff Prepare and cook food on a regular basis, or for special guests or functions Prepare and cook meals or specialty foods Requisition food and kitchen supplies Plan and direct food preparation and cooking activities of several restaurants Plan menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances Supervise activities of sous-chefs, specialist chefs, chefs and cooks Train staff in preparation, cooking and handling of food Leading/instructing individuals

Supervision

11-15 people

Experience and specialization

Cuisine specialties

Canadian

Food specialties

Bakery goods and desserts Eggs and dairy Fish and seafood Meat, poultry and game Stocks, soups and sauces Vegetables, fruits, nuts and mushrooms

Additional information

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

Personal suitability

Leadership Dependability Efficient interpersonal skills Excellent oral communication Flexibility Initiative Organized Reliability Team player

Benefits

Financial benefits

Gratuities