first sous-chef

Qualifications

• Secondary (high) school graduation certificate

Work setting

• Restaurant

Responsibilities

• Prepare dishes for customers with food allergies or intolerances
• Supervise kitchen staff and helpers
• Manage kitchen operations
• Prepare and cook special meals for patients as instructed by dietitian or chef
• Clean kitchen and work areas
• Maintain inventory and records of food, supplies and equipment
• Prepare and cook complete meals or individual dishes and foods

Supervision

• Cook (general)
• Fish and seafood

Transportation/travel information

• Own transportation

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Physically demanding
• Standing for extended periods

Personal suitability

• Reli...