The Sous Chef (M/F) is directly reporting to the Executive Chef and is responsible for the entire kitchen staff, ensuring smooth service operations and proper resource management during their shift. The responsibilities include:
- Coordinate the activity of the cooks with orders from the dining area
- Manage the kitchen team
- Ensure compliance with safety and hygiene standards
- Train and pass on knowledge to all kitchen staff
- Innovate the menu by creating new recipes in collaboration with the Executive Chef and General Management
- Anticipate needs and control the management of raw materials
- Periodically analyze results using appropriate tools
- Ensure compliance with quality, hygiene, and safety procedures, HACCP standards
- Ensure the safety of events and compliance with applicable regulations
- Control the maintenance of equipment, materials, and installations, identifying the need for renewal or repair for the kitchen part
- Define and lead the human resources management policy for the kitchen in collaboration with the Executive Chef and General Management
- Carry out administrative, budgetary, and accounting follow-up in collaboration with purchases and the Executive Chef
- Ensure the proper maintenance and development of software dedicated to the kitchen
- Non-exhaustive list and subject to evolution
If you want to join a dynamic and passionate team, send your application, and we would be delighted to interview you.