Sous-Chef

Responsibilities

• Maintain records of food costs, consumption, sales, and inventory.
• Instruct cooks in preparation, cooking, garnishing, and presentation of food.
• 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.
• Train staff in preparation, cooking, and handling of food.

Qualifications

• Education: Secondary (high school) graduation certificate or equivalent experience.
• Experience: 1 year to less than 2 years.

Government programs: Recognized employer.