executive sous-chef

Full job description
Education: Secondary (high) school graduation certificate
Experience: 7 months to less than 1 year
or equivalent experience
Tasks

Estimate amount and costs of supplies and food items
Maintain records of food costs, consumption, sales and inventory
Create new recipes
Instruct cooks in preparation, cooking, garnishing and presentation of food
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
Plan and direct food preparation and cooking activities of several restaurants
Plan menus and ensure food meets quality standards
Supervise activities of sous-chefs, specialist chefs, chefs and cooks
Train staff in preparation, cooking and handling of food
Leading/instructing individuals
Work Term: Permanent
Work Language: English
Hours: 40 hours per week Read more