Sous-chef

Restaurant SHOKUTSUKI; Quebec; On-site; CAD 40,000 - 55,000; Full time

Job summary

Restaurant SHOKUTSUKI is seeking an experienced chef to oversee kitchen operations at our on-site location in Quebec. The role includes teaching new techniques, creating menus and recipes, and supervising cooks to ensure high-quality meal service for events and daily service.

Ideal candidates will have 1–2 years in a fast-paced kitchen, strong leadership, and ability to train staff in proper food preparation and presentation. English or French proficiency is required.

Qualifications

• Secondary school graduation certificate or equivalent experience.
• 1 year to less than 2 years of experience in a kitchen or similar role.

Responsibilities

• Demonstrate new cooking techniques and new equipment to cooking staff.
• Create new recipes.
• Instruct cooks in preparation, cooking, garnishing and presentation of food.
• Prepare and cook complete meals and specialty foods for events such as banquets.
• Supervise cooks and other kitchen staff.
• Prepare and cook meals or specialty foods.
• Requisition food and kitchen supplies.
• Plan menus and ensure food meets quality standards.
• Train staff in preparation, cooking and handling of food.

Skills

English

French

Education

Secondary school diploma

Equivalent experience

Job description

LANGUAGES

English or French

EDUCATION

• Secondary (high) school graduation certificate
• or equivalent experience

EXPERIENCE

1 year to less than 2 years

ON SITE

Work must be completed at the physical location. There is no option to work remotely.

WORK SETTING

• Restaurant

TASKS

• Demonstrate new cooking techniques and new equipment to cooking staff
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Prepare and cook complete meals and specialty foods for events such as banquets
• Supervise cooks and other kitchen staff
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Plan menus and ensure food meets quality standards
• Train staff in preparation, cooking and handling of food

CUISINE SPECIALTIES

• Japanese cuisine

WORK CONDITIONS AND PHYSICAL CAPABILITIES

• Fast-paced environment
• Work under pressure
• Physically demanding
• Attention to detail
• Standing for extended periods