Sous-chef

Work setting

• Restaurant
• Catering firm

Ranks of chefs

• Sous-chef

Responsibilities

Tasks

• Estimate amount and costs of supplies and food items
• Maintain records of food costs, consumption, sales and inventory
• Demonstrate new cooking techniques and new equipment to cooking staff
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• 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 meals or specialty foods
• Requisition food and kitchen supplies
• Train staff in preparation, cooking and handling of food

Supervision

• 5-10 people

Credentials

Certificates, licences, memberships, and courses 

• Workplace Hazardous Materials Information System (WHMIS) Certificate

Experience and specialization

Cuisine specialties

• South Indian
• Canadian
• Vegetarian
• International
• Gluten-free

Food specialties

• Cereals, grains and pulses
• Eggs and dairy
• Fish and seafood
• Meat, poultry and game
• Vegetables, fruits, nuts and mushrooms

Additional information

Transportation/travel information

• Own transportation
• Public transportation is available

Work conditions and physical capabilities

• Fast-paced environment

Personal suitability

• Leadership
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Organized
• Reliability
• Team player

Benefits

Financial benefits

• Bonus

Other benefits

• Free parking available
• Parking available