Sous-Chef

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; Instruct cooks in preparation, cooking, garnishing and presentation of food; 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; Consult with clients regarding weddings, banquets and specialty functions; Plan menus and ensure food meets quality standards; Train staff in preparation, cooking and handling of food.