Sous-chef

Work site environment

• Odours
• Hot

Work setting

• Restaurant

Responsibilities

Tasks

• Estimate amount and costs of supplies and food items
• Demonstrate new cooking techniques and new equipment to cooking staff
• Create new recipes
• 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 food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods
• Consult with clients regarding weddings, banquets and specialty functions
• Prepare dishes for customers with food allergies or intolerances
• Train staff in preparation, cooking and handling of food

Supervision

• 5-10 people

Experience and specialization

Cuisine specialties

• Canadian
• Italian cuisine

Food specialties

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

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods
• Bending, crouching, kneeling

Personal suitability

• Leadership
• Flexibility
• Organized
• Team player