sous-chef

• Work Term: Permanent
• Work Language: English
• Hours: 40 hours per week
• Education: Other trades certificate or diploma
• Experience: 3 years to less than 5 years

• Work setting

• Restaurant

• Ranks of chefs

• Chef
• Sous-chef

• Tasks

• Maintain records of food costs, consumption, sales and inventory
• Demonstrate new cooking techniques and new equipment to cooking staff
• 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
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergi...

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