sous-chef
Aufgaben
Ranks of chefs Sous-chef.
- Estimate amount and costs of supplies and food items.
- Maintain records of food costs, consumption, sales and inventory.
- Analyze operating costs and other data.
- Demonstrate new cooking techniques and new equipment to cooking staff.
- Supervise activities of specialist chefs, chefs, cooks and other kitchen workers.
- Create new recipes.
- Instruct cooks in preparation, cooking, garnishing and presentation of food.
- Prepare and cook complete meals and specialty foods for events such as banquets.
- Supervise cooks and other kitchen staff.
- Prepare and cook food on a regular basis, or for special guests or functions.
- Prepare and cook meals or specialty foods.
- Requisition food and kitchen supplies.
- Arrange for equipment purchases and repairs.
- Consult with clients regarding weddings, banquets and specialty functions.
- Plan and direct food preparation and cooking activities of several restaurants.
- Plan menus and ensure food meets quality standards.
- Prepare dishes for customers with food allergies or intolerances.
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks.
- Train staff in preparation, cooking and handling of food.
- Leading/instructing individuals.
Supervision More than 20 people.
Anforderungen
Education Secondary (high) school graduation certificate.
Cuisine specialties
- South Indian.
- East Indian.
Food specialties
- Eggs and dairy.
- Fish and seafood.
- Meat, poultry and game.
- Stocks, soups and sauces.
- Vegetables, fruits, nuts and mushrooms.
Work conditions and physical capabilities
- Fast-paced environment.
- Work under pressure.
- Attention to detail.
- Combination of sitting, standing, walking.
- Standing for extended periods.
3 years to less than 5 years.
Sonstiges
Work setting
- Formal dining room.
- Restaurant.
Employment terms options
- Early morning.
- Evening.
- Flexible hours.
Employment terms options
- Morning.
- Night.
- Day.
- Weekend.