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
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