Sous-chef

• Work Term: Permanent


• Work Language: English


• Hours: 32 to 40 hours per week


• Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years


• Experience: 1 year to less than 2 years


• or equivalent experience

Work site environment

• Wet/damp
• Noisy
• Odours
• Hot
• Cold/refrigerated
• Non-smoking

Work setting

• Formal dining room

Ranks of chefs

• Sous-chef

Tasks

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• Maintain records of food costs, consumption, sales and inventory
• Demonstrate new cooking techniques and new equipment to cooking staff
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Prepare and cook complete meals and specialty foods for events such as ...