Sous Chef

-Helping to plan menus for special events or restaurants, including planning food preparation techniques and ingredient lists

-Maintaining the inventory of food items in the kitchen by ordering supplies when needed

-Preparing food according to recipes and other written guidelines, including measuring ingredients, mixing ingredients, and cooking food

-Stocking pantries with ingredients and equipment needed for preparation of dishes that will be served at the restaurant

-Washing, peeling, chopping, and mashing fruits and vegetables as directed by the head chef or sous chef

-Preparing and cooking meat, poultry, fish, and other items according to the chef’s instructions

-Preparing meals for staff meetings and other special events

-Preparing ingredients for use in cooking, such as chopping vegetables or mincing herbs

-Communicating with other members of the kitchen staff to coordinate tasks and ensure that food items are prepared in a timely manner