Après Second Cook

The second cook is a key position in the kitchen team, as they are counted upon to produce the bulk of the production necessary for day to day operations of the kitchen. This is a stage where an apprentice starts their profession. Total enthusiasm and passion for cooking food with total teamwork is the key

Shift

Duties Include:

To work directly under the sous chef and 1st Cook

Prioritize prep list and ordering list

Process incoming bills – prioritize them, distribute tasks associated with it, ensure and co-ordinate timing of pick-up.

Maintaining prep levels – to know how much prep through busy days and slow days

Ensure the restaurant line is properly stocked for service with appropriate amounts of backups ready

Be able to use raw by-products, leftovers and extras for specials, soups, etc. to save on costs

Have full knowledge of the menu and follow and read recipes

Help the dishwasher when needed

Ensure the cleanliness and safety of the kitchen

Ability to put food deliveries away after checking for quality, in proper places and proper rotation

Ensures products are covered, labeled and stored correctly as needed

Monitors condition of food in storage to prevent spoilage and contamination

Estimates the quantity of food to prepare and cook, within specified guidelines

Selects, identifies and applies spices, herbs and condiments

Prepare basic stocks and sauces

Produces food with correct taste, temperature and correct visual appeal with direction of supervisors

Identify, clean and uses all kitchen equipment in the department correctly

Reporting equipment malfunction to the sous chef

Is able to give instructions clearly and accurately to 3rd cooks and dishwashers.

Demonstrates a good understanding of all menus, recipes and standards for the area.

Is able to anticipate potential kitchen needs such as defrosting and ordering before running out

Understands the concept of food costing and contribution

Job Qualifications:

Speed with processing of all different type of foods is a pre-requisite, combined with good basic cooking skills learned as a 3rd cook

Needs to have a minimum three years of cooking experience

Be able to cook steaks to desired doneness

Understands most methods of cooking

Have good knowledge of soups and sauces