Sous-Chef

Job summary

Estimate and track food costs, consumption, sales, and inventory; supervise kitchen staff and direct food preparation across restaurants. Develop recipes and menus, prepare meals and specialty foods, maintain food quality, and train staff in food preparation, cooking, and handling.

Job details

Overview Languages English Education Secondary (high) school graduation certificate Experience 2 years to less than 3 years On site Work must be completed at the physical location. There is no option to work remotely. Work site environment Noisy Odours Hot Cold/refrigerated Work setting Restaurant Bar Ranks of chefs Sous-chef Responsibilities Tasks Estimate amount and costs of supplies and food items Maintain records of food costs, consumption, sales and inventory Supervise activities of specialist chefs, chefs, cooks and other kitchen workers Create new recipes Prepare and cook complete meals and specialty foods for events such as banquets 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 Plan and direct food preparation and cooking activities of several restaurants Plan menus and ensure food meets quality standards Train staff in preparation, cooking and handling of food Credentials Certificates, licences, memberships, and courses Food Safety Certificate Experience and specialization Cuisine specialties South Indian East Indian Italian cuisine European Additional information Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Handling heavy loads Physically demanding Attention to detail Standing for extended periods Bending, crouching, kneeling Personal suitability Leadership Dependability Excellent oral communication Flexibility Reliability Team player Benefits Other benefits Free parking available Other benefits

What you’ll do

Estimate and track food costs, consumption, sales, and inventory; supervise kitchen staff and direct food preparation across restaurants. Develop recipes and menus, prepare meals and specialty foods, maintain food quality, and train staff in food preparation, cooking, and handling.

Requirements

Requires a secondary school graduation certificate, 2 to less than 3 years of experience, and a Food Safety Certificate. Experience with South Indian, East Indian, Italian, or European cuisine is relevant; the role also calls for leadership, dependability, communication, flexibility, reliability, and teamwork.

Benefits

• Free Parking

Listed skills

• Teamwork · Preferred
• Leadership · Preferred
• Food safety · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Food Cost Management
• Inventory Management
• Kitchen Supervision
• Recipe Development
• Meal Preparation
• Specialty Food Preparation
• Food Requisitioning
• Menu Planning
• Food Quality Control
• Staff Training
• Food Safety
• Leadership
• Oral Communication
• Flexibility
• Dependability
• Teamwork

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership

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