Sous-Chef

Job summary

The Sous-chef is responsible for planning and directing food preparation, creating recipes, and supervising kitchen staff. They also manage food costs, inventory, and ensure all meals meet quality standards for regular and special events.

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

The Sous-chef is responsible for planning and directing food preparation, creating recipes, and supervising kitchen staff. They also manage food costs, inventory, and ensure all meals meet quality standards for regular and special events.

Requirements

Candidates must have a high school diploma, a Food Safety Certificate, and 2 to 3 years of experience. Proficiency in South Indian, East Indian, Italian, and European cuisines is required.

Benefits

• Free Parking

Listed skills

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

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Menu Planning
• Food Cost Management
• Staff Training
• Inventory Management
• Recipe Creation
• Kitchen Supervision
• Food Safety
• South Indian Cuisine
• East Indian Cuisine
• Italian Cuisine
• European Cuisine
• Leadership
• Oral Communication
• Time Management
• Teamwork
• Food Preparation

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership