Languages English

Education

Secondary (high) school graduation certificateor equivalent experience

Experience 1 year to less than 2 years

Cuisine Specialties Italian cuisine

Additional Skills

Train staff in preparation, cooking and handling of food; Maintain records of food costs, consumption, sales and inventory; Analyze operating costs and other data; Prepare dishes for customers with food allergies or intolerances; Requisition food and kitchen supplies; Prepare and cook food on a regular basis, or for special guests or functions; Prepare and cook meals or specialty foods

Work Setting Restaurant

Own Tools/Equipment Tools

Work Site Environment Wet/damp; Noisy; Odours; Hot

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; Bending, crouching, kneeling; Tight deadlines

Ability to Supervise 5-10 people

Work Location Information Relocation costs not covered by employer

Ranks of Chefs Sous-chef

Food Specialties

Vegetables, fruits, nuts and mushrooms; Stocks, soups and sauces; Meat, poultry and game; Fish and seafood; Eggs and dairy; Cold kitchen; Cereals, grains and pulses; Bakery goods and desserts

Sous-Chefs Specific Skills

Supervise activities of specialist chefs, chefs, cooks and other kitchen workers; Demonstrate new cooking techniques and new equipment to cooking staff

Chefs and Specialist Chefs Specific Skills

Create new recipes; Instruct cooks in preparation, cooking, garnishing and presentation of food; Supervise cooks and other kitchen staff

Personal Suitability

Initiative; Effective interpersonal skills; Flexibility; Team player; Excellent oral communication; Dependability; Reliability; Organized