Sous-chef

India Rosa; Quebec; On-site; CAD 45,000 - 65,000; Full time

Job summary

India Rosa in Capitale-Nationale, Quebec seeks an experienced kitchen professional to lead and supervise cooks and chefs in a fast-paced restaurant setting. You will estimate food costs, plan menus, and develop new recipes for events and daily service.

With a minimum 5 years in a kitchen role and a secondary school certificate, you will motivate staff, ensure high quality, and manage inventory while maintaining strict standards for food safety and presentation.

Qualifications

• Minimum 5 years of experience in a kitchen role.
• Secondary school graduation certificate required.
• Knowledge of South Indian and East Indian cuisines is a plus.
• Ability to supervise and lead kitchen staff.

Responsibilities

• Estimate costs of supplies and food items.
• Maintain records of food costs, consumption, sales and inventory.
• Demonstrate new cooking techniques and equipment to cooking staff.
• Supervise activities of chefs, cooks and other kitchen workers.
• Create new recipes.
• Instruct cooks in preparation, cooking, garnishing and presentation of food.
• Prepare and cook meals for events such as banquets.
• Recruit and hire staff.
• Train staff in preparation, cooking and handling of food.
• Lead and instruct team members.

Skills

Leadership

Teamwork

Attention to detail

Work under pressure

Education

Secondary school graduation certificate

Job description

LANGUAGES

• English or French

EDUCATION

• Secondary (high) school graduation certificate

EXPERIENCE

5 years or more

ON SITE

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

WORK SETTING

• Formal dining room
• Restaurant

RANKS OF CHEFS

• Sous-chef

RESPONSIBILITIES

TASKS

• Estimate amount and costs of supplies and food items
• Maintain records of food costs, consumption, sales and inventory
• Demonstrate new cooking techniques and new equipment to cooking staff
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• 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 food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Plan and direct food preparation and cooking activities of several restaurants
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Recruit and hire staff
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals

SUPERVISION

• 5-10 people

EXPERIENCE AND SPECIALIZATION

CUISINE SPECIALTIES

• South Indian
• East Indian

FOOD SPECIALTIES

• Eggs and dairy
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

ADDITIONAL INFORMATION

WORK CONDITIONS AND PHYSICAL CAPABILITIES

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

PERSONAL SUITABILITY

• Leadership
• Dependability
• Efficient interpersonal skills
• Flexibility
• Initiative
• Organized
• Reliability
• Team player