sous-chef

Overview Languages English Education Secondary (high) school graduation certificate Experience 3 years to less than 5 years On site Work must be completed at the physical location. There is no option to work remotely. Work site environment Noisy Odours Hot Work setting Restaurant Ranks of chefs Sous-chef Responsibilities Tasks Supervise activities of specialist chefs, chefs, cooks and other kitchen workers 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 Plan menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances Train staff in preparation, cooking and handling of food Supervision 5-10 people Experience and specialization Cuisine specialties Sushi preparation techniques Japanese cuisine Food specialties Fish and seafood

Supervise kitchen staff and specialist chefs while overseeing the preparation, cooking, and presentation of food. Responsibilities include creating new recipes, planning menus, and ensuring all dishes meet quality and safety standards.

Candidates must have a high school diploma and between 3 to 5 years of experience. Specialization in Japanese cuisine and sushi preparation techniques is required.

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Kitchen Supervision
• Recipe Creation
• Food Presentation
• Menu Planning
• Quality Control
• Allergy Management
• Staff Training
• Sushi Preparation
• Japanese Cuisine
• Seafood Preparation

• Food & Beverage
• Hospitality
• Management & Leadership
• Manufacturing

Formation minimale

Études secondaires

Expérience minimale

2+ ans

Postuler avant le

6 sept. 2026

Langue de l’offre

anglais

Heures de travail

40 heures par semaine

Niveau d’expérience

Mid-Senior level