Sous-chef

Education: Secondary (high) school graduation certificate. Work setting: Restaurant. Restaurant and food service. Tasks: Estimate amount and costs of supplies and food items. Demonstrate new cooking techniques and new equipment to cooking staff. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. Plan and direct food preparation and cooking activities of several restaurants. Ensure that food and service meet quality control standards. Prepare and cook complete meals or individual dishes and foods. Plan menus and estimate food requirements for their realization. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Physically demanding. Standing for extended periods. Personal suitability: Leadership. Dependability. Efficient interpersonal skills. Excellent oral communication....