Sous-Chef

About This Role

Education: Secondary (high) school graduation certificate. Work setting: Restaurant. Ranks of chefs: Sous-chef. Tasks: Estimate amount and costs of supplies and food items. Estimate labour costs. 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. 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 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. Leading/instructing individuals. Supervision: 16-20 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. Transportation/travel information: Public transportation is available. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Physically demanding. Attention to detail. Combination of sitting, standing, walking. Standing for extended periods. Employment terms options: Early morning. Evening. Shift. Flexible hours. Morning. Experience: 5 years or more. Employment terms options: Night. On call. Day. Weekend. Overtime available.

What You'll Do

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• 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
• 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 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
• Leading/instructing individuals

What We're Looking For

• Senior level experience
• Secondary (high) school graduation certificate
• Work conditions: Fast-paced environment, Work under pressure, Tight deadlines, Physically demanding, Attention to detail, Combination of sitting, standing, walking, Standing for extended periods

Is This Job Right for You?