Second chef
Pamika Brasserie Thai Montréal
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
- 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
- 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
- Dependability
- Organized
- Reliability
- Team player
Benefits
Financial benefits- Gratuities
- Free parking available
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