Sous-chef

About the role

The Sous-chef will support the head chef in delivering high‑quality meals for daily service and special events such as banquets. Working in a fast‑paced kitchen, the role requires hands‑on cooking, staff supervision, and adherence to hygiene standards.

Key responsibilities

• Demonstrate new cooking techniques and equipment to kitchen staff.
• Supervise specialist chefs, cooks and other kitchen workers.
• Instruct cooks on preparation, cooking, garnishing and presentation.
• Prepare and cook complete meals and specialty foods for events and regular service.
• Requisition food and kitchen supplies; arrange equipment purchases and repairs.
• Plan menus and ensure food meets quality standards.
• Train staff in food preparation, cooking and handling.
• Maintain hygiene and sanitation practices in line with policies and regulations.

Required profile

• Secondary (high) school graduation certificate.
• 2 to less than 3 years of experience in a kitchen environment.
• Ability to work under pressure, meet tight deadlines and handle heavy loads.
• Physically demanding work: standing for long periods, bending, crouching and lifting.
• Food Safety Certificate.

Required skills

What we offer

• Permanent contract.
• 40‑hour work week.
• English language workplace.