sous-chef

Job Description Job Description Chef De Cuisine/Executive Sous-Chef RESTAURANT YULAN INC. Oakville, ON Job Description Restaurant YuLan seeks a Chef de Cuisine and an Executive Sous-Chef to join our ranks. Collaborate with industry leaders, crafting unforgettable dining experiences. Upholding our philosophy of sourcing the finest ingredients, your role leads the culinary team to excel. Oversee food preparation, optimize productivity, and manage costs and report to the Executive Chef- Director of Culinary. For the ideal candidates, we will offer the position of Executive Sous Chef or Chef De Cuisine, all depending on the leadership and extra skills other than just the requirements. About Us Restaurant YuLan is proud to present a modern and exploratory dining experience. Serve modern Asian cuisine for dinner and tranditional chinese-inspired cuisine for lunch, each showcasing the essence of modern Asian cuisine infused with a hint of Chinese flair featuring the freshest local ingredients. The concept of YuLan is global ingredients and simplicity meeting Asian flavors, which blends Chinese traditional techniques with international ingredients that need no frills. Building on the contemporary cuisines of China and a host of regions across eastern asian and southeast asian, restaurant YuLan delivered a finely tuned and exquisite depiction of the abundance of Asian elements. A fresh and exciting take on the regional and historical ingredients and preparation techniques, we are proud to take our guests on a culinary journey designed to delight the senses and envelop the mind. We promise YuLan is unlike anything else you've experienced... What You ' ll Do Manage daily kitchen operations to ensure a high-quality and consistent dining experience Supervise inventory levels, and oversee ordering to maintain a well-stocked, cost-effective kitchen Lead and mentor kitchen staff, supporting training and performance improvement initiatives Conduct daily pre-shift briefings to align front-of-house and back-of-house teams for seamless service Ensure proper food handling, cleanliness, and sanitation in compliance with health and safety regulations Maintain professionalism and composure during high-volume service periods and secure the kitchen post-shift Build strong relationships with FOH staff, contributing to a cohesive team environment Especially for Chef de Cuisine (CDC): Responsible for fish portioning, aged meat handling, and ensuring all sauces and mise en place are ready for service Especially for Executive Sous Chef (ESC): Leads seafood and meat prep, oversees wood grill and BBQ station, and assists with baking tasks as needed Qualifications Diploma or certificate from a recognized culinary institute Over 10 years of experience in high-end Chinese cuisine (with at least 5 years as a wok chef) Strong management experience in both Chinese and Western kitchens within a five-star hotel setting Have a solid understanding of Western kitchen equipment and its functions A minimum of 6 years of experience as an Executive Sous Chef or Chef de Cuisine Able to lead kitchen operations in a high-end restaurant with more than 100 seats (our restaurant has 90 indoor seats and 60 outdoor seats). Strong leadership and mentoring skills, capable of managing food preparation, purchasing, and kitchen operations in the absence of the Executive Chef. Prior experience working in a Michelin-starred Chinese restaurant is preferred. Candidates with experience participating in and winning international culinary competitions will be given priority. Compensation &