sous-chef

Overview

Languages: English

Education

• No degree, certificate or diploma

Experience

2 years to less than 3 years

Work Setting

• Hotel, motel, resort

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

Ranks of Chefs

• Sous-chef

Responsibilities

• Maintain records of food costs, consumption, sales and inventory
• Demonstrate new cooking techniques and new equipment to cooking staff
• 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
• Requisition food and kitchen supplies
• Arrange for equipment purchases and repairs
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances

Experience and Specialization

Food Specialties

• Fish and seafood
• Meat, poultry and game
• Vegetables, fruits, nuts and mushrooms

Additional Information

Security and Safety

• Bondable
• Criminal record check

Transportation/Travel Information

• Own transportation

Work Conditions and Physical Capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Physically demanding

Personal Suitability

• Dependability
• Efficient interpersonal skills
• Organized
• Team player