SOUS CHEF Cuisinier (h/f)

Education: Secondary (high) school graduation certificate
Experience: 1 year to less than 2 years Work site environment
Noisy
Odours
Work setting
~ Restaurant

Ranks of chefs
~ Sous-chef

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
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 menus and ensure food meets quality standards
Prepare dishes for customers with food allergies or intolerances
Recruit and hire staff
Supervise activities of sous-chefs, specialist chefs, chefs and cooks
Train staff in preparation, cooking and handling of food
Leading/instructing individuals
Supervision
~5-10 people

Employment terms options
~ Evening

Employment terms options
Morning
Day
Weekend
Work Term: Permanent
Work Language: English
Hours: 30 to 35 hours per week