Second chef - Toronto

Overview

Languages

English

• Secondary (high) school graduation certificate

Experience

1 year to less than 2 years

On site

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

• Noisy
• Odours
• Hot
• Non-smoking

• Restaurant
• Urban area

• Sous-chef

Responsibilities

• 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

• 5-10 people

Experience and specialization

• French
• Italian cuisine
• Spanish
• Mediterranean cuisine

• Bakery goods and desserts
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

Additional information

• Public transportation is available

• Fast-paced environment
• Work under pressure
• Physically demanding
• Attention to detail
• Standing for extended periods

• Leadership
• Dependability
• Efficient interpersonal skills
• Flexibility
• Initiative
• Organized
• Reliability
• Team player