Executive sous-chef

Overview

Languages

English or French

• Secondary (high) school graduation certificate

1 year to less than 2 years

Work must be completed at the physical location. There is no option to work remotely.

• Noisy
• Hot

• Restaurant

• Sous-chef

• Estimate amount and costs of supplies and food items
• Maintain records of food costs, consumption, sales and inventory
• Demonstrate new cooking techniques and new equipment to cooking staff
• Create new recipes
• 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
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals

• 1 to 2 people
• 3-4 people

• Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Handling heavy loads
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods

• Leadership
• Dependability
• Flexibility
• Initiative
• Organized
• Team player