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

Work site

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

Ranks of chefs

• Sous-chef

Responsibilities

• 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 food on a regular basis, or for special guests or functions
• Requisition food and kitchen supplies
• Arrange for equipment purchases and repairs

Supervision

• 3-4 people

Credentials

• Cook Trade Certification

Experience and specialization

• Canadian

Additional information

• Work conditions and physical capabilities
• Fast-paced environment
• Work under pressure
• Tight deadlines
• Handling heavy loads
• Physically demanding
• Standing for extended periods
• Bending, crouching, kneeling