Working sous-chef

Permanent,Full time Supervisors of Food Preparation and Serving Workers

• Work Term: Permanent


• Work Language: English


• Hours: 34 to 40 hours per week


• Education: Secondary (high) school graduation certificate


• Experience: 2 years to less than 3 years

Work site environment

• Hot
• Cold/refrigerated
• Non-smoking

Work setting

• Restaurant

Ranks of chefs

• Sous-chef

Tasks

• Demonstrate new cooking techniques and new equipment to cooking staff
• 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
• Prepare dishes for customers with food allergies or intolerances
• Train staff in preparation, cooking and handling of food

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