![]() ![]() They take an active role in food preparation and assist other chefs with their work, particularly during peak service hours. Sous chefs are proficient in every aspect of the daily running of a kitchen, from prepping and cooking through to plating and garnishing, and are able to prepare starters, main courses and desserts. Sous chefs are also responsible for making improvements to existing dishes and for proposing new ones, using their flair and creativity to come up with culinary inventions that not only taste great but also look good. The sous chef (in collaboration with the head waiter and the sommelier) also helps the head chef to design the menu, in keeping with the style and philosophy of the restaurant. Following the instructions of the head chef, the sous chef supervises the work of the chefs de partie, kitchen assistants and the other members of the kitchen crew, assigns work and shifts, coordinates food production schedules, oversees all line operations and ensures that all essential equipment and utensils are in good working order. Where needed, the sous chef may deputise for the head chef or for a chef de partie and therefore needs to be able to carry out all of their tasks in order to ensure that the kitchen can carry on functioning as normal in their absence.Īs the second in command in the kitchen brigade, the sous chef works in close collaboration with the chef. the sauce chef, fish chef, grill chef, garde manger and pastry chef), the commis chefs and the rest of the kitchen staff, including the dishwashers. The sous chef manages the chefs de partie (i.e. May requisition food and kitchen supplies.As the second in command in a restaurant kitchen, the sous chef supervises the work of his or her colleagues and reports to the head chef (also known as the executive chef or chef de cuisine).Supervise cooks and other kitchen staff.Instruct cooks in preparation, cooking, garnishing and presentation of food.Prepare and cook complete meals or specialty foods, such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes, and create decorative food displays for special events such as banquets.May prepare and cook meals or specialty foods.May plan menus and requisition food and kitchen supplies.Demonstrate new cooking techniques and new equipment to cooking staff.Supervise activities of specialist chefs, chefs, cooks and other kitchen workers.May prepare and cook food on a regular basis, or for special guests or functions.Arrange for equipment purchases and repairs.Supervise activities of sous-chefs, specialist chefs, chefs and cooks.Estimate food requirements and may estimate food and labour costs.Plan menus and ensure food meets quality standards.Consult with clients regarding weddings, banquets and specialty functions.Plan and direct food preparation and cooking activities of several restaurants in an establishment, restaurant chains, hospitals or other establishments with food services.They are employed in restaurants, hotels, hospitals and other health care institutions, central food commissaries, clubs and similar establishments, and on ships. ![]() ![]() This work description is applicable to all Chefs (NOC 62200).Ĭhefs plan and direct food preparation and cooking activities and prepare and cook meals and specialty foods. Find out what work is like for a chef in Canada. ![]()
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