Sous Chef - Remote

Overview

Languages
English
Education
Secondary (high) school graduation certificate
or equivalent experience
Experience
5 years or more
On site
Work must be completed at the physical location. There is no option to work remotely.
Work setting
Restaurant
Offshore
Responsibilities
Tasks
Maintain records of food costs, consumption, sales and inventory
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
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
Prepare and cook complete meals or individual dishes and foods
Additional information
Work conditions and physical capabilities
Fast-paced environment
Work under pressure
Tight deadlines
Handling heavy loads
Physically demanding
Attention to detail
Standing for extended periods
Personal suitability
Leadership
Excellent oral communication
Organized
Team player