Sous-chef

Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. Work site environment: Wet/damp. Noisy. Hot. Cold/refrigerated. Work setting: Cafeteria. Bistro. Café. Bakery. Tasks: Estimate amount and costs of supplies and food items. Estimate labour costs. Maintain records of food costs, consumption, sales and inventory. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. 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. Requisition food and kitchen supplies. Plan and direct food preparation and cooking activities of several restaurants. Train staff in preparation, cooking...