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 current 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