Executive Sous-Chef Lmia Requested

Education

Secondary (high) school graduation certificate or equivalent experience.

Tasks

• Estimate amount and costs of supplies and food items.
• Estimate labour costs.
• Analyze operating costs and other data.
• 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.
• Requisition food and kitchen supplies.
• Consult with clients regarding weddings, banquets and specialty functions.
• Recruit and hire staff.
• Supervise activities of sous‑chefs, specialist chefs, chefs and cooks.
• Train staff in preparation, cooking and handling of food.
• Lead and instruct individuals.