executive sous-chef

Overview

Languages

English

Education

• Secondary (high) school graduation certificate
• or equivalent experience

Experience

1 year to less than 2 years

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

Responsibilities

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• 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 and specialty foods for events such as banquets
• Requisition food and kitchen supplies
• Consult with clients regarding weddings, banquets and ...