Second chef

• Education: Other trades certificate or diploma
• Experience: 3 years to less than 5 years
• or equivalent experience

Work setting

• Restaurant

Tasks

• Maintain records of food costs, consumption, sales and inventory
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• 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
• Train staff in preparation, cooking and handling of food

Cuisine specialties

• Sushi preparation techniques
• Japanese cuisine

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure

Personal suitability

• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Organized
• Reliability
• Team player

Financial benefits

• Bonus

Other benefits

• Other benefits
• Work Term: Permanent
• Work Language: English or French
• Hours: 30 to 40 hours per week