second chef à Montréal

Education: No degree, certificate or diploma Experience: 3 years to less than 5 years 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 Employment terms options Morning Day Weekend Financial benefits Gratuities Work Term: Permanent Work Language: English or French Hours: 30 to 40 hours per week