Assistant Chef

Education

No degree, certificate or diploma

Experience

3 years to less than 5 years

Ability to Supervise

5-10 people

Work Conditions and Physical Capabilities

Fast-paced environment, Work under pressure, Tight deadlines, Handling heavy loads, Physically demanding, Attention to detail, Combination of sitting, standing, walking, Standing for extended periods, Bending, crouching, kneeling

Work Location Information

Urban area, Relocation costs not covered by the employer

Work Site Environment

Non-smoking

Personal Suitability

Effective interpersonal skills, Excellent oral communication, Team player, Flexibility, Organized, Dependability, Reliability, Initiative

Additional Skills

Maintain records of food costs, consumption, sales and inventory, Requisition food and kitchen supplies, Prepare and cook food on a regular basis, or for special guests or functions, Prepare and cook meals or specialty foods, Train staff in preparation, cooking and handling of food, Prepare dishes for customers with food allergies or intolerances

Ranks of Assistant Chefs

Assistant  Chef, Cooks 

Cuisine Specialties

South Indian, East Indian

Food Specialties

Eggs and dairy, vegetables, fruits, nuts and mushrooms, Stocks, soups and sauces, meat, poultry and game, Fish and seafood

Work Setting

Restaurant, Between 45 and 60 kg (100-132 lbs), Cafeteria, Catering firm

Executive Chefs Specific Skills

Plan menus and ensure food meets quality standards, Supervise activities of sous-chefs, specialist chefs, chefs and cooks, Recruit and hire staff

Sous-Chefs Specific Skills

Supervise activities of specialist Assistant  chefs,, cooks and other kitchen workers

Chefs and Specialist Chefs Specific Skills

Create new and follow  recipes, Instruct cooks in preparation, cooking, garnishing and presentation of food, work with  cooks and line cooks other kitchen staff, Prepare and cook complete meals and speciality foods for events such as banquets