sous-chef

Government of Canada - Central; London; On-site; GBP 25,000 - 35,000; Full time

Job summary

An established industry player is seeking a talented Sous-Chef to lead kitchen operations in a bustling restaurant environment. This dynamic role involves supervising kitchen staff, managing food preparation, and ensuring high-quality standards are met. The ideal candidate will have a culinary diploma, relevant certifications, and a passion for diverse cuisines, including Cantonese and French. If you thrive in a fast-paced setting and enjoy creating memorable dining experiences, this opportunity is perfect for you. Join a team where your culinary skills can shine and make a difference in the culinary landscape!

Qualifications

• 1-2 years of culinary education required.
• Safe Food Handling and Food Safety certifications are essential.

Responsibilities

• Supervise kitchen staff and manage food preparation.
• Estimate costs and maintain records of food supplies.
• Create new recipes and ensure food quality standards.

Skills

Leadership

Excellent oral communication

Efficient interpersonal skills

Attention to detail

Flexibility

Organized

Team player

Education

College certificate or diploma (1-2 years)

Tools

Safe Food Handling certificate

Food Safety Certificate

Job description

Overview:

Languages: English

Education

• College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years

Experience

7 months to less than 1 year

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 Tasks

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• Maintain records of food costs, consumption, sales and inventory
• 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
• 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
• Requisition food and kitchen supplies
• Arrange for equipment purchases and repairs
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Recruit and hire staff
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals

Supervision

• 3-4 people

Credentials

• Safe Food Handling certificate
• Food Safety Certificate

Experience and specialization

Cuisine specialties

• Cantonese cuisine
• French
• Canadian
• Indonesian
• Thai
• Vegetarian
• Filipino cuisine

Additional information

Transportation/travel information

• Own transportation

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Handling heavy loads
• Physically demanding
• Attention to detail
• Standing for extended periods
• Bending, crouching, kneeling

Personal suitability

• Leadership
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Initiative
• Organized
• Reliability
• Team player