Second chef

• Work Term: Permanent
• Work Language: English
• Hours: 40 hours per week
• Education: No degree, certificate or diploma
• Experience: 3 years to less than 5 years

Work setting

• Restaurant

Ranks of chefs

• Sous-chef

Tasks

• Estimate amount and costs of supplies and food items
• 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
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Train staff in preparation, cooking and handling of food

Supervision

• 3-4 people

Certificates, licences, memberships, and courses 

• Food Safety Certificate

Cuisine specialties

• Thai

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Physically demanding
• Attention to detail
• Standing for extended periods

Personal suitability

• Dependability
• Organized
• Reliability
• Team player

Screening questions

• Are you currently legally able to work in Canada?
• Are you willing to relocate for this position?
• Do you have previous experience in this field of employment?
• Do you have the above-indicated required certifications?

Financial benefits

• Gratuities

Other benefits

• Free parking available