executive sous-chef

Overview

Languages

French

Education

• Registered Apprenticeship certificate

Experience

2 years to less than 3 years

Work setting

• Formal dining room
• Restaurant
• Cafeteria

Ranks of chefs

• Sous-chef

Responsibilities

Tasks

• Demonstrate new cooking techniques and new equipment to cooking staff
• 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
• 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
• Arrange for equipment purchases and repairs
• Consult with clients regarding weddings, banquets and specialty functions
• Estimate food requirements and food and labour costs
• 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

Supervision

• 1 to 2 people
• 3-4 people

Credentials

Certificates, licences, memberships, and courses 

• Cook Trade Certification

Additional information

Personal suitability

• Leadership
• Dependability
• Efficient interpersonal skills
• Initiative
• Organized
• Reliability
• Team player

Benefits

Financial benefits

• Bonus
• Mileage paid
• Registered Retirement Savings Plan (RRSP)

Other benefits

• Parking available