Executive sous-chef

• Education: Other trades certificate or diploma
• Experience: 5 years or more
• or equivalent experience

Work site environment

NoisyOdoursHotCold/refrigerated

Work setting

RestaurantBarCafé

Ranks of chefs

Sous-chefChef de partie

Tasks

Estimate amount and costs of supplies and food itemsEstimate labour costsSupervise activities of specialist chefs, chefs, cooks and other kitchen workersPrepare and cook complete meals and specialty foods for events such as banquetsSupervise cooks and other kitchen staffPrepare and cook meals or specialty foodsTrain staff in preparation, cooking and handling of food

Supervision

5-10 people

Certificates, licences, memberships, and courses 

Cook Trade Certification

Cuisine specialties

Canadian

Food specialties

Cereals, grains and pulsesCold kitchenEggs and dairyFish and seafoodMeat, poultry and gameStocks, soups and saucesVegetables, fruits, nuts and mushrooms

Area of work experience

Manager

Screening questions

Do you have previous experience in this field of employment?Do you have the above-indicated required certifications?

Financial benefits

Gratuities Work Term: Permanent Work Language: French Hours: 40 hours per week

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