Sous-chef

Education: Secondary (high) school graduation certificate. Work site environment: Wet/damp. Hot. Work setting: Restaurant. Ranks of chefs: Sous-chef. 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. Instruct cooks in preparation, cooking, garnishing and presentation of food. Supervise cooks and other kitchen staff. Prepare and cook meals or specialty foods. Recruit and hire staff. Train staff in preparation, cooking and handling of food. Supervision: 3-4 people. Food specialties: Cereals, grains and pulses. Eggs and dairy. Fish and seafood. Meat, poultry and game. Stocks, soups and sauces. Vegetables, fruits, nuts and mushrooms. Security and safety: Criminal record check. Transportation/travel information: Valid driver's l...