Sous-Chef

Job summary

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

Job details

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

What you’ll do

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

Requirements

Requires a high school diploma and 3 to 5 years of experience in a kitchen environment. Specialization in Japanese cuisine and sushi preparation techniques is required.

Listed skills

• Food safety · Preferred
• Quality Control · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

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

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership