Sous-chef

Education: Secondary (high) school graduation certificate. Tasks: Maintain records of food costs, consumption, sales and inventory. Demonstrate new cooking techniques and new equipment to cooking staff. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. Prepare and cook complete meals and specialty foods for events such as banquets. Requisition food and kitchen supplies. 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. Transportation/travel information: Public transportation is available. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Physically demanding. Attention to detail. Standing for extended periods. Personal suitability: Dependability. Flexibility. Initiative. Organized. Reliability. Team player. Experience: 5 years or more. Financial benefits: Gratuities. Other benefits: Free parking available.