Sous-Chef

Montréal, QC

Start date As soon as possible

Job type

Full time Category Cook & Chef
Description
  • Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision
  •  Come up with new dishes which appeal to the clients, whenever required
  •  Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”
  •  Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements
  • Plan the food design in order to create a perfect match between the dish’s aspect and its taste
  • Discover talented chefs and train them in order to reach the high standards of the location
  • Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources
  • Maintain order and discipline in the kitchen during working hours
  • Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen
Skills
  • Communication
  • Teamwork Oriented
  • Maintains a Good Energy Level
  • Thorough and Organized
  • Professional
  • Punctual
Requirements

  • Proficient in French or/and English
  • X+ years of experience as a Sous Chef
  • Understanding of various cooking methods, ingredients, equipment and procedures
  • Excellent record of kitchen and staff management
  • Accuracy and speed in handling emergency situations and providing solutions
  • Familiar with industry’s best practices
  • degree in Culinary science or related certificate would be a plus

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Sous-Chef at Restaurant Graziella

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