sous-chef

Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. Work site environment: Wet/damp. Noisy. Odours. Hot. Non-smoking. Broiler and other meat-type chicken production. Work setting: Restaurant. Ranks of chefs: Sous-chef. Tasks: Estimate amount and costs of supplies and food items. Maintain records of food costs, consumption, sales and inventory.

Analyze operating costs and other data. 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. Arrange for equipment purchases and repairs. Consult with clients regarding weddings, banquets and specialty functions. 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. Cut beef, lamb, pork or veal carcasses or sides or quarters of carcasses into primal cuts for further cutting, processing or packaging. Supervision: 16-20 people. Certificates, licences, memberships, and courses : Safe Food Handling certificate. Cuisine specialties: Canadian. Italian cuisine. Mediterranean cuisine. Food specialties: Cereals, grains and pulses.

Cold kitchen. Eggs and dairy. Fish and seafood. Meat, poultry and game. Stocks, soups and sauces. Vegetables, fruits, nuts and mushrooms. Transportation/travel information: Public transportation is available. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Physically demanding. Attention to detail. Standing for extended periods. Bending, crouching, kneeling.

Own tools/equipment: Tools. Equipment. Personal suitability: Leadership. Dependability. Efficient interpersonal skills. Excellent oral communication. Flexibility. Initiative. Organized. Reliability. Team player. Screening questions: Do you have experience working in this field?. Do you have the required certifications listed in the job posting?. Employment terms options: Early morning. Evening. Flexible hours.

Morning. Experience: 5 years or more. Employment terms options: Night. On call. Day. Weekend.