second chef

Education:

No degree, certificate or diploma.

Work site environment:

Odours. Hot.

Work setting:

Restaurant.

Ranks of chefs:

Sous-chef.

Tasks:

• Estimate amount and costs of supplies and food items.
• 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.

Cuisine specialties:

Thai.

Work conditions and physical capabilities:

Fast-paced environment. Work under pressure. Tight deadlines. Attention to detail. Standing for extended periods.

Personal suitability:

• Leadership.
• Dependability.
• Excellent oral communication.
• Organized.
• Team player.

Screening questions:

Do you have experience working in this field?.

Employment terms options:

Evening. Shift.

Experience:

3 years to less than 5 years.

Employment terms options:

Morning. Day. Weekend.

Financial benefits:

Gratuities.