Work site environment

• Noisy
• Hot

Work setting

• Restaurant
• Willing to relocate

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
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• 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

• 3-4 people

Credentials

Certificates, licences, memberships, and courses 

• Cook Trade Certification

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Physically demanding

Personal suitability

• Dependability
• Excellent oral communication
• Team player

Benefits

Financial benefits

• Gratuities

Other benefits

• Other benefits