The Sous-chef is responsible for all culinary preparations, ensuring adherence to food hygiene standards and assisting the Head Chef in team management
Job Summary
The Sous-chef is responsible for all culinary preparations, ensuring adherence to food hygiene standards and assisting the Head Chef in team management.
Key duties include managing stock, participating in menu creation, and ensuring the implementation of group standards and quality.
The role involves managing and training kitchen teams, fostering a motivated environment, and being able to cover all lower-level positions.
Matching Summary
The Sous-chef is responsible for all culinary preparations, ensuring adherence to food hygiene standards and assisting the Head Chef in team management.
Skills & Requirements
Must-have
Hygiene and HACCP standards
Stock management and loss minimization
Team management and training
Menu conceptualization and execution
Kitchen equipment and tool usage
Nice-to-have
Ambassador of company values
Client satisfaction standards
Collaboration with other departments
Positive internal and external image
Key Requirements
Management of a team
Knowledge of the restaurant sector context and challenges