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 itemsMaintain records of food costs, consumption, sales and inventoryAnalyze operating costs and other dataDemonstrate new cooking techniques and new equipment to cooking staffSupervise activities of specialist chefs, chefs, cooks and other kitchen workersCreate new recipesInstruct cooks in preparation, cooking, garnishing and presentation of foodPrepare and cook complete meals and specialty foods for events such as banquetsSupervise cooks and other kitchen staffPrepare and cook food on a regular basis, or for special guests or functionsPrepare and cook meals or specialty foodsRequisition food and kitchen suppliesPlan menus and ensure food meets quality standardsPrepare dishes for customers with food allergies or intolerancesTrain 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 environmentWork under pressurePhysically demandingAttention to detailStanding for extended periods

Personal suitability

DependabilityOrganizedReliabilityTeam 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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