executive sous-chef

Education

• Secondary (high) school graduation certificate

Work setting

• Formal dining room

Ranks of chefs

• Sous-chef

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
• 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
• Consult with clients regarding weddings, banquets and specialty 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
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food
• Leading / instructing individuals

Cuisine specialties

• Cantonese cuisine
• Szechuan
• Japanese cuisine
• Vietnamese cuisine
• Filipino cuisine

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods

Personal suitability

• Leadership
• Dependability
• Efficient interpersonal skills
• Team player

Experience

• 2 years to less than 3 years

Health benefits

• Dental plan
• Health care plan
• Vision care benefits

Financial benefits

• Registered Retirement Savings Plan (RRSP)

Other benefits

• Free parking available
• Other benefits