Second Chef
2 months ago
Work Term: Permanent
- Work Language: English
- Hours: 40 hours per week
- Education: Secondary (high) school graduation certificate
- Experience: 1 year to less than 2 years
**Work site environment**:
- Noisy
- Odours
- Hot
- Non-smoking
**Work setting**:
- Restaurant
- Urban area
**Ranks of chefs**:
- Sous-chef
**Tasks**:
- Estimate amount and costs of supplies and food items
- Maintain records of food costs, consumption, sales and inventory
- 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
- Supervise cooks and other kitchen staff
- Prepare and cook meals or specialty foods
- Requisition food and kitchen supplies
- Plan menus and ensure food meets quality standards
- Train staff in preparation, cooking and handling of food
- Leading/instructing individuals
**Supervision**:
- 5-10 people
**Cuisine specialties**:
- French
- Italian cuisine
- Spanish
- Mediterranean cuisine
**Food specialties**:
- Bakery goods and desserts
- Fish and seafood
- Meat, poultry and game
- Stocks, soups and sauces
- Vegetables, fruits, nuts and mushrooms
**Transportation/travel information**:
- Public transportation is available
**Work conditions and physical capabilities**:
- Fast-paced environment
- Work under pressure
- Physically demanding
- Attention to detail
- Standing for extended periods
**Personal suitability**:
- Leadership
- Dependability
- Efficient interpersonal skills
- Flexibility
- Initiative
- Organized
- Reliability
- Team player
**Support for newcomers and refugees**:
- Does not require Canadian work experience
**Support for youths**:
- Offers on-the-job training tailored to youth
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