Sous-chef

Education: No degree, certificate or diploma. Work site environment: Hot. Non-smoking. Work setting: Restaurant. Willing to relocate. Relocation costs not covered by employer. Tasks: Estimate amount and costs of supplies and food items. Maintain records of food costs, consumption, sales and inventory. Analyze operating costs and other data. Demonstrate new cooking techniques and new equipment to cooking staff. Create new recipes. 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. Arrange for equipment purchases and repairs. Plan menus and ensure food meets quality standards. Prepare dishes for customers with food allergies or intolerances. Train staff in preparation, cooking and handling of food. Leading/instructing individuals. Supervision: 5-10 people. Certificates, licences, memberships, and courses : Food Safety Certificate. Food specialties: Bakery goods and desserts. Cereals, grains and pulses. Cold kitchen. Eggs and dairy. Fish and seafood. Meat, poultry and game. Stocks, soups and sauces. Vegetables, fruits, nuts and mushrooms. Chocolate. Area of work experience: Manager. Transportation/travel information: Own transportation. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Physically demanding. Attention to detail. Standing for extended periods. Weight handling: Between 45 and 60 kg (100-132 lbs). Own tools/equipment: Tools. Uniform. Personal suitability: Leadership. Dependability. Efficient interpersonal skills. Excellent oral communication. Flexibility. Initiative. Organized. Reliability. Team player. Employment terms options: Evening. Experience: 2 years to less than 3 years. Employment terms options: Night. Day. Weekend. Health benefits: Dental plan. Health care plan. Paramedical services coverage. Vision care benefits. Financial benefits: Gratuities.