second chef

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

Employment terms options

• Evening

Employment terms options

• Shift
• Day
• Weekend
• Overtime available

Support for newcomers and refugees

• Does not require Canadian work experience

Support for youths

• Offers on-the-job training tailored to youth