sous-chef

Education: Secondary (high) school graduation certificate. Work setting: Formal dining room. Restaurant. Ranks of chefs: Sous-chef. Tasks: Estimate amount and costs of supplies and food items. 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 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.

Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Train staff in preparation, cooking and handling of food. Leading/instructing individuals. Supervision: More than 20 people. Cuisine specialties: South Indian. East Indian. Food specialties: Eggs and dairy. Fish and seafood. Meat, poultry and game. Stocks, soups and sauces. Vegetables, fruits, nuts and mushrooms.

Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Attention to detail. Combination of sitting, standing, walking. Standing for extended periods. Employment terms options: Early morning. Evening. Flexible hours. Experience: 3 years to less than 5 years. Employment terms options: Morning. Night. Day. Weekend.