sous-chef (Squamish)

Education & Experience

• Secondary (high) school graduation certificate
• 5 years or more of experience

Work Setting

Restaurant environment; ranks include chefs, sous-chef; key responsibilities involve kitchen management.

Responsibilities

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• Maintain records of food costs, consumption, sales and inventory
• Demonstrate recent 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
• Requisition food and kitchen supplies
• Plan menus and ensure food meets quality standards

Supervision

Manage a team of 3...