executive sous-chef

Overview

Languages: English

Education

• No degree, certificate or diploma

Experience

3 years to less than 5 years

On Site

Work must be completed at the physical location. There is no option to work remotely.

Work Site Environment

• Noisy
• Hot
• Non‑smoking

Work Setting

• Restaurant

Ranks of Chefs

• Sous‑chef

Responsibilities

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• Maintain records of food costs, consumption, sales and inventory
• Demonstrate new cooking techniques and new equipment to cooking staff
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
...