Competencies Executive Sous-chef in the Cape Breton Region
Find out what competencies you typically need to work as an executive sous-chef in Canada. These skills are applicable to all Chefs (NOC 62200).
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 |
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