sous-chef

Work setting

• Restaurant

Ranks of chefs

• Chef
• Sous-chef

Responsibilities

Tasks

• Maintain records of food costs, consumption, sales and inventory
• Demonstrate new cooking techniques and new equipment to cooking staff
• 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
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals

Supervision

• 5-10 people

Credentials

Certificates, licences, memberships, and courses 

• Cook Trade Certification
• Safe Food Handling certificate
• Cook Red Seal Certificate
• Food Safety Certificate

Experience and specialization

Cuisine specialties

• Canadian

Additional information

Transportation/travel information

• Public transportation is available

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Attention to detail
• Standing for extended periods

Benefits

Health benefits

• Health care plan

Financial benefits

• Gratuities