executive sous-chef

Overview

Languages: French.

Education: College/CEGEP.

Experience: 3 years to less than 5 years.

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

Work site environment

• Noisy
• Hot
• Cold/refrigerated
• Non-smoking

Ranks of chefs

• Sous-chef

Responsibilities

• 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
• 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 ...