Exécutif Sous Chef (H/F)

Overview

Languages
English
Education
~ No degree, certificate or diploma

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

Ranks of chefs
~ Executive chef

Responsibilities
Tasks
Estimate amount and costs of supplies and food items
Estimate labour costs
Maintain records of food costs, consumption, sales and inventory
Analyze operating costs and other data
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
Arrange for equipment purchases and repairs
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
Additional information
Work conditions and physical capabilities
Fast-paced environment
Work under pressure
Physically demanding
Attention to detail
Combination of sitting, standing, walking
Standing for extended periods
Bending, crouching, kneeling
Personal suitability
Leadership
Dependability
Flexibility
Organized
Reliability
Team player