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sous-chef
2 weeks ago
Overview
Languages
English
Education
- Secondary (high) school graduation certificate
- or equivalent experience
Experience
3 years to less than 5 years
On site
Work must be completed at the physical location. There is no option to work remotely.
Responsibilities
Tasks
- 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
- Supervise cooks and other kitchen staff
- Prepare and cook meals or specialty foods
- Requisition food and kitchen supplies
- Plan menus and ensure food meets quality standards
- Train staff in preparation, cooking and handling of food
- Manage kitchen operations
- Inspect kitchens and food service areas
- Plan menus and estimate food requirements for their realization
Experience and specialization
Cuisine specialties
- French
- Italian cuisine
- Mediterranean cuisine
Additional information
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Attention to detail
- Standing for extended periods
Personal suitability
- Dependability
- Excellent oral communication
- Flexibility
- Organized
- Reliability
- Team player
