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
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