Sous-chef

Overview

Languages:

English

• No degree, certificate or diploma

1 year to less than 2 years

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

• Restaurant
• Restaurant and food service
• Food service establishment

• Chef
• Sous-chef
• Chef de partie
• Sauce chef
• Pastry chef
• Garde-manger chef
• Meat chef
• Fish chef

• 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
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• 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 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
• 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
• Cook

• More than 20 people
• Cook (general)