Après Second Cook

The second cook is a key position in the kitchen team, as they are counted upon to produce the bulk of the production necessary for day to day operations of the kitchen. This is a stage where an apprentice starts their profession. Total enthusiasm and passion for cooking food with total teamwork is the key

Shift Duties Include :

• To work directly under the sous chef and 1st Cook
• Prioritize prep list and ordering list
• Process incoming bills – prioritize them, distribute tasks associated with it, ensure and co-ordinate timing of pick-up.
• Maintaining prep levels – to know how much prep through busy days and slow days
• Ensure the restaurant line is properly stocked for service with appropriate amounts of backups ready
• Be able to use raw by-products, leftovers and extras for specials, soups, etc. to save on costs
• Have full knowledge of the menu and follow and read recipes
• Help the dishwasher when needed
• Ensure the cleanliness and safety of the kitchen
• Ability to put food deliveries away after checking for quality, in proper places and proper rotation
• Ensures products are covered, labeled and stored correctly as needed
• Monitors condition of food in storage to prevent spoilage and contamination
• Estimates the quantity of food to prepare and cook, within specified guidelines
• Selects, identifies and applies spices, herbs and condiments
• Prepare basic stocks and sauces
• Produces food with correct taste, temperature and correct visual appeal with direction of supervisors
• Identify, clean and uses all kitchen equipment in the department correctly
• Reporting equipment malfunction to the sous chef
• Is able to give instructions clearly and accurately to 3rd cooks and dishwashers.
• Demonstrates a good understanding of all menus, recipes and standards for the area.
• Is able to anticipate potential kitchen needs such as defrosting and ordering before running out
• Understands the concept of food costing and contribution

Job Qualifications :