Second chef

Overview

Languages:

French

Education:

College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years

Experience:

5 years or more

On site:
Work must be completed at the physical location. There is no option to work remotely.

Work site environment:
Noisy;
Odours;
Hot;
Cold/refrigerated

Work setting:
Restaurant;
Café

Ranks of chefs:
Sous-chef

• Estimate amount and costs of supplies and food items
• Maintain records of food costs, consumption, sales and inventory
• Analyze operating costs and other data
• Demonstrate new cooking techniques and new equipment to cooking staff
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Supervise cooks and other kitchen staff
• Requisition food and kitchen supplies
• Train staff in preparation, cooking and handling of food

• 3-4 people
• Working groups

• Cook Trade Certification

• Bakery goods and desserts
• Cold kitchen

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Handling heavy loads
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods
• Bending, crouching, kneeling

• Leadership
• Dependability
• Efficient interpersonal skills
• Flexibility
• Organized
• Reliability
• Team player

• Free parking available