Japanese cuisine expertise and kitchen supervision define this onsite Sous-Chef position in a restaurant setting. English or French is required.
This Sous-Chef creates recipes, plans menus, and prepares specialty foods for restaurant service and banquets. The position guides cooks through preparation, cooking, garnishing, and presentation. It also supports food quality, kitchen supplies, and staff training.
Key Responsibilities: Create recent Japanese cuisine recipes
Plan menus and maintain food quality standards
Prepare complete meals and specialty foods
Instruct cooks on food preparation and presentation
Supervise kitchen staff and requisition supplies
Requirements: Secondary school graduation certificate or equivalent experience
One year to less than two years of experience
English or French language ability
Ability to work onsite in a restaurant
Comfort working under pressure and standing extensively
Apply your Japanese cuisine, menu planning, and kitchen leadership skills as an onsite restaurant Sous-Chef.

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📌 Japanese Cuisine Sous-Chef (Quebec City)
🏢 Restaurant SHOKUTSUKI
📍 Quebec City