sous-chef
- Education : No degree, certificate or diploma
- Experience : 3 years to less than 5 years
Work setting
Restaurant
Ranks of chefs
Sous-chef
Tasks
- Demonstrate new cooking techniques and new equipment to cooking staff
- 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 meals or specialty foods
- Requisition food and kitchen supplies
- Plan menus and ensure food meets quality standards
Cuisine specialties
- Japanese cuisine
- Work Term : Permanent
- Work Language : English
- Hours : 45 hours per week
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