- Education: College/CEGEP
- Experience: 2 years to less than 3 years
Work setting
Formal dining roomRestaurantUrban areaBarHospitality industry
Ranks of chefs
Sous-chef
Tasks
Estimate amount and costs of supplies and food itemsEstimate labour costsMaintain records of food costs, consumption, sales and inventoryAnalyze operating costs and other dataDemonstrate new cooking techniques and new equipment to cooking staffSupervise activities of specialist chefs, chefs, cooks and other kitchen workersInstruct cooks in preparation, cooking, garnishing and presentation of foodPrepare and cook complete meals and specialty foods for events such as banquetsSupervise cooks and other kitchen staffPrepare and cook food on a regular basis, or for special guests or functionsPrepare and cook meals or specialty foodsRequisition food and kitchen suppliesConsult with clients regarding weddings, banquets and specialty functionsPlan menus and ensure food meets quality standardsPrepare dishes for customers with food allergies or intolerancesTrain staff in preparation, cooking and handling of foodLeading/instructing individuals
Cuisine specialties
Cantonese cuisine French
Personal suitability
LeadershipDependabilityEfficient interpersonal skillsExcellent oral communicationFlexibilityInitiativeOrganizedReliabilityTeam player
Health benefits
Dental planHealth care planVision care benefits
Financial benefits
Group insurance benefitsLife insurance
Work Term: Permanent
Work Language: English
Hours: 37.5 to 40 hours per week
