Work site environment

• Noisy
• Odours
• Hot

Work setting

• Restaurant

Ranks of chefs

• Sous-chef

Responsibilities

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
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Prepare and cook complete meals and specialty foods for events such as banquets
• Supervise cooks and other kitchen staff
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Estimate food requirements and food and labour costs
• Plan menus and ensure food meets quality standards
• Recruit and hire staff
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food

Supervision

• 5-10 people

Experience and specialization

Cuisine specialties

• Mexican

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Physically demanding
• Combination of sitting, standing, walking

Personal suitability

• Team player

Benefits

Financial benefits

• Gratuities