sous-chef

Overview

Cold kitchen

Excellent oral communication

Languages

English

Education

• Other trades certificate or diploma

Experience

2 years to less than 3 years

Work setting

• Staff accommodation available
• Restaurant
• Rural area
• Bar
• Remote location
• Resort
• Hotel, motel, resort
• Café
• Bakery

Ranks of chefs

• Sous‑chef

Responsibilities

• 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
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food

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