Continental Cook

SMS Consultancy Pvt Ltd; Halifax; On-site; CAD 35,000 - 45,000; Full time

Job summary

SMS Consultancy Pvt Ltd in Halifax, Nova Scotia, is seeking a Sous Chef specializing in Mediterranean cuisine. The role leads the kitchen in the head chef's absence and supports menu development, ensuring quality and efficiency.

You will train staff, manage food ordering and waste, and coordinate with management on budgets and kitchen operations, with a focus on consistency and high standards.

Qualifications

• Minimum 5 years of experience in a similar role.
• Teamwork-oriented with leadership abilities.
• Excellent communication and interpersonal skills.
• Ability to work well under pressure.
• Creativity to develop or improve menu items.
• Punctual and disciplined to ensure optimal performance.
• Strong organizational skills.
• Knowledge/experience in catering is preferred and beneficial.

Responsibilities

• Leads kitchen team in the head chef's absence.
• Guides junior kitchen staff in line cooking, preparation, and plating.
• Ensures FIFO and proper dating of food products for quality assurance.
• Keeps cooking stations stocked during peak hours.
• Trains new kitchen staff to restaurant standards.
• Manages food ordering and waste with budget considerations.
• Supervises food prep and presentation to meet standards.
• Coordinates with management on supply ordering, budget, and staffing.
• Assists head chef with menu creation and improvements.

Skills

Leadership

Teamwork

Communication

Under pressure

Menu development

Education

High school level

Job description

Source of Information: Job Title /JD given by employer (NOC 6321)

Job Title: Sous Chef -Mediterranean cuisine

RESPONSIBILITIES

Sous Chef

An award-winning restaurant located in Halifax, Nova Scotia, serving traditional and authentic Mediterranean cuisine. We offer dine-in, take-out and catering services for special and corporate events.

Responsibilities:

Leads kitchen team in chef's absence

Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating

Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance

Keeps cooking stations stocked, especially before and during prime operation hours

Trains new kitchen employees to restaurant and kitchen standards

Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns

Supervises all food preparation and presentation to ensure quality and restaurant standards

Works with head chef to maintain kitchen organization, staff ability, and training opportunities

Verifies that food storage units all meet standards and are consistently well-managed

Assists head chef with menu creation and improvements

Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

Qualification & Skills:

A minimum of 5 years’ experience in a similar role.

Teamwork-oriented with outstanding leadership abilities.

Excellent communication and interpersonal skills.

Ability to work well under pressure

Must have the creativity to develop new menu items and improve current menu items

Punctual and discipline to ensure optimal work performance

Strong organizational skills

*Knowledge and experience in catering are preferred and beneficial!

Education

High school level (Secondary school)

Experience:

Min 5 years

CAD 35,000 – 45,000 per year (Median Wage $17)

Type of visa:

Transitional Work Permit to Permanent Resident VISA