Sous-Chef

Job summary

Plan menus and direct food preparation and cooking, including meals and specialty dishes for events, guests, and customers with dietary needs. Supervise and train kitchen staff, maintain food cost and inventory records, develop recipes, and coordinate equipment and client requirements.

Job details

Overview Languages English Education Secondary (high) school graduation certificate Experience 3 years to less than 5 years On site Work must be completed at the physical location. There is no option to work remotely. Work site environment Hot Ranks of chefs Sous-chef Responsibilities Tasks 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 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 Supervision Staff in various areas of responsibility Additional information Personal suitability Leadership Dependability Efficient interpersonal skills Excellent oral communication Flexibility Organized Reliability Team player

What you’ll do

Plan menus and direct food preparation and cooking, including meals and specialty dishes for events, guests, and customers with dietary needs. Supervise and train kitchen staff, maintain food cost and inventory records, develop recipes, and coordinate equipment and client requirements.

Requirements

Requires a secondary school graduation certificate and 3 to less than 5 years of experience. The role also calls for leadership, dependability, strong interpersonal and oral communication skills, flexibility, organization, reliability, and teamwork.

Listed skills

• Teamwork · Preferred
• Organization · Preferred
• Leadership · Preferred
• Communication · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Food Cost and Inventory Management
• Cooking Techniques
• Recipe Development
• Food Preparation and Cooking
• Menu Planning
• Food Quality Standards
• Kitchen Staff Supervision
• Staff Training
• Banquet and Event Catering
• Food Allergy Accommodation
• Equipment Purchasing and Repairs
• Client Consultation
• Leadership
• Communication
• Organization
• Teamwork

Job areas

• Hospitality
• Food & Beverage
• Management & Leadership