Second chef

  • Education:
  • Expérience:

Education

  • College/CEGEP

Work setting

  • Restaurant
  • Hotel, motel, resort
  • Bakery

Tasks

  • Demonstrate new cooking techniques and new equipment to cooking staff
  • 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 meals or specialty foods
  • Plan and direct food preparation and cooking activities of several restaurants
  • Plan menus and ensure food meets quality standards
  • Train staff in preparation, cooking and handling of food

Work conditions and physical capabilities

  • Fast-paced environment
  • Work under pressure
  • Attention to detail
  • Combination of sitting, standing, walking

Own tools/equipment

  • Uniform

Personal suitability

  • Leadership
  • Dependability
  • Efficient interpersonal skills
  • Initiative
  • Organized

Experience

  • 2 years to less than 3 years

Health benefits

  • Disability benefits
  • Health care plan

Financial benefits

  • Group insurance benefits

Other benefits

  • Free parking available
  • Learning/training paid by employer
  • Parking available
  • Wellness program
  • Durée de l'emploi: Saisonnier
  • Langue de travail: Français
  • Heures de travail: 40 hours per week
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Baie-Saint-Paul, QC, Quebec, Canada
$55,000.00 to $65,000.00 per year

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