Sous-chef

• Education: Secondary (high) school graduation certificate


• Experience: 2 years to less than 3 years


• or equivalent experience

Work setting

• Catering firm

Tasks

• 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
• 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
• Train staff in preparation, cooking and handling of food
• Maintain inventory and records of food, supplies and equipment
• Prepare and cook complete meals or individual dishes and foods