Executive sous-chef
- Education: Other trades certificate or diploma
- Experience: 5 years or more
- or equivalent experience
Work site environment
NoisyOdoursHotCold/refrigeratedWork setting
RestaurantBarCaféRanks of chefs
Sous-chefChef de partieTasks
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 foodSupervision
5-10 peopleCertificates, licences, memberships, and courses
Cook Trade CertificationCuisine specialties
CanadianFood specialties
Cereals, grains and pulsesCold kitchenEggs and dairyFish and seafoodMeat, poultry and gameStocks, soups and saucesVegetables, fruits, nuts and mushroomsArea of work experience
ManagerScreening 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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