sous-chef

Additional Information

• Education: Secondary (high) school graduation certificate
• Experience: 3 years to less than 5 years

Work setting

• Restaurant
• Urban area

Ranks of chefs

• Sous-chef

Tasks

• 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
• 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
• Train staff in preparation, cooking and handling of food

Supervision

• 5-10 people

Cuisine specialties

• Japanese cuisine

Food specialties

• Cold kitchen
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

Transportation/travel information

• Public transportation is available

Health benefits

• Dental plan
• Health care plan

Financial benefits

• Bonus

Long term benefits

• Group insurance benefits
• Life insurance
• Work Term: Permanent
• Work Language: English or French
• Hours: 30 to 40 hours per week