sous-chef

Sushi S Japanese Restaurant; Burnaby; In loco; CAD 45.000 - 65.000; Tempo pieno

Descrizione del lavoro

Sushi S Japanese Restaurant is seeking an experienced Sous-chef to lead the on-site kitchen team in Burnaby. You will supervise cooks and other kitchen staff, create innovative recipes, and ensure high standards in flavor, presentation, and allergen-conscious dining.

Join a busy restaurant environment with opportunities to mentor staff and develop menus that showcase sushi and Japanese cuisine, while maintaining quality controls and efficient kitchen operations.

Competenze

• 3–5 years of kitchen or culinary experience.
• On-site work at the restaurant.
• Experience supervising kitchen staff and training cooks.

Mansioni

• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers.
• Create new recipes and menus.
• 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.

Conoscenze

Sushi preparation techniques

Japanese cuisine

Formazione

Secondary school graduation certificate

Descrizione del lavoro

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