executive sous-chef

Overview

Languages

English or French

Education

• Other trades certificate or diploma

Experience

2 years to less than 3 years

On site

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

Responsibilities

Tasks

• Demonstrate new cooking techniques and new equipment to cooking staff
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• 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 food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods
• Plan menus and ensure food meets quality standards
• Train staff in preparation, cooking and handling of food

Credentials

Certificates, licences, memberships, and courses

• Cook Trade Certification

Experience and specialization

Cuisine specialties

• French

Food specialties

• Meat, poultry and game