Competencies Sous-chef in the Bas-Saint-Laurent Region

Find out what competencies you typically need to work as a sous-chef in Canada.

Skills Help - Skills

Proficiency or complexity level
Coordinating 4 - High Level
Monitoring 4 - High Level
Time Management 4 - High Level
Management of Personnel Resources 4 - High Level
Management of Material Resources 4 - High Level
Management of Financial Resources 4 - High Level
Instructing 3 - Moderate Level
Quality Control Testing 3 - Moderate Level
Operation Monitoring of Machinery and Equipment 3 - Moderate Level
Numeracy 3 - Moderate Level

Personal Attributes Help - Personal Attributes

Importance
Stress Tolerance 5 - Extremely important
Adaptability 5 - Extremely important
Attention to Detail 5 - Extremely important
Active Learning 4 - Highly important
Innovativeness 4 - Highly important
Creativity 4 - Highly important
Independence 4 - Highly important
Leadership 4 - Highly important
Collaboration 4 - Highly important
Service Orientation 3 - Important

Interest Help - Interest

Knowledge Help - Knowledge

Knowledge level
Hospitality 2 - Intermediate Level
Biology 1 - Basic Level
Business Management 1 - Basic Level
Human Resources and Labour relations 1 - Basic Level
Vehicle, Machinery and Equipment Operations 1 - Basic Level
Languages 1 - Basic Level
Mathematics 1 - Basic Level

Source Occupational and Skills Information System

Labour Market Information Survey
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