sous-chef
Education:
Secondary (high) school graduation certificate. or equivalent experience.
Work setting:
- Restaurant.
- Catering firm.
Tasks:
- Estimate labour costs.
- 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.
- Plan menus and ensure food meets quality standards.
- Prepare dishes for customers with food allergies or intolerances.
- Recruit and hire staff.
- Train staff in preparation, cooking and handling of food.
Supervision:
- Working groups.
- Staff in various areas of responsibility.
Cuisine specialties:
- South Indian.
- Cantonese cuisine .
- French.
- Canadian.
- Greek.
- East Indian.
- Italian cuisine.
- Japanese cuisine.
- Mexican.
- Thai.
- European.
- International.
- Korean.
Personal suitability:
- Leadership.
- Dependability.
- Efficient interpersonal skills.
- Flexibility.
- Organized.
- Reliability.
- Team player.
Employment terms options:
- Evening.
- Shift.
Experience:
3 years to less than 5 years.
Employment terms options:
- Morning.
- Day.
- Weekend.