second chef

apartmentPamika Brasserie Thai placeMontréal calendar_month 

Overview

Languages

English

Education
  • No degree, certificate or diploma

Experience

3 years to less than 5 years

On site

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

Work setting
  • Restaurant
Ranks of chefs
  • Sous-chef

Responsibilities

Tasks
  • 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
  • Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
  • Create new recipes
  • Instruct cooks in preparation, cooking, garnishing and presentation of food
  • Prepare and cook complete meals and specialty foods for events such as banquets
  • Supervise cooks and other kitchen staff
  • Prepare and cook food on a regular basis, or for special guests or functions
  • Prepare and cook meals or specialty foods
  • Requisition food and kitchen supplies
  • Plan menus and ensure food meets quality standards
  • Prepare dishes for customers with food allergies or intolerances
  • Train staff in preparation, cooking and handling of food
Supervision
  • 3-4 people

Credentials

Certificates, licences, memberships, and courses
  • Food Safety Certificate

Experience and specialization

Cuisine specialties
  • Thai

Additional information

Work conditions and physical capabilities
  • Fast-paced environment
  • Work under pressure
  • Physically demanding
  • Attention to detail
  • Standing for extended periods
Personal suitability
  • Dependability
  • Organized
  • Reliability
  • Team player

Benefits

Financial benefits
  • Gratuities
Other benefits
  • Free parking available
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