Sous Chef (2).

Supervise activities of cooks and other kitchen workers Demonstrate new cooking techniques and new equipment to cooking staff 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 Instruct cooks in preparation, cooking, garnishing and presentation of food Create new recipes May plan menus and requisition food and kitchen supplies May prepare and cook meals or specialty foods. May requisition food and kitchen supplies. Supervise cooks and other kitchen staff