Sous-chef, Richmond

Overview Languages: English

Education: Secondary (high) school graduation certificate

Experience 3 years to less than 5 years

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

Work Setting

Restaurant

Ranks of Chefs

Sous-chef

Responsibilities

Estimate amount and costs of supplies and food items

Maintain records of food costs, consumption, sales and inventory

Instruct cooks in preparation, cooking, garnishing and presentation of food

Prepare and cook food on a regular basis, or for special guests or functions

Prepare and cook meals or specialty foods

Supervise activities of sous-chefs, specialist chefs, chefs and cooks

Train staff in preparation, cooking and handling of food

Ensure health and safety regulations are followed

Conduct performance reviews

Participate in staff meetings

Benefits

Bonus

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