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.
• Combination of sitting, standing, walking.
• Standing for extended periods.

Personal suitability

• Leadership.
• Dependability.
• Flexibility.
• Initiative.
• Organized.
• Reliability.
• Team player.

5 years or more.

Wir bieten

• Early morning.
• Evening.
• Flexible hours.
• Morning.

• Night.
• Day.
• Weekend.

Sonstiges

Work setting Restaurant.