Second chef

Education: Secondary (high) school graduation certificate. Ranks of chefs: Sous-chef. Tasks: Estimate amount and costs of supplies and food items. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. 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. Recruit and hire staff. Train staff in preparation, cooking and handling of food. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Physically demanding. A...