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AS SOUS-CHEF
Under the supervision of the Head Chef, you assist in the organization and oversight of all kitchen operations. You are responsible for ensuring the quality of culinary standards, maintaining the establishment’s excellence, and supporting the smooth running of the kitchen brigade.
Assist the Head Chef in the daily management of the kitchen and act as their deputy in their absence
Supervise, coordinate, and lead the kitchen team (Chef de Parties, Commis, apprentices)
Ensure the proper execution of mise en place, preparation, and plating in line with the establishment’s technical and aesthetic standards
Guarantee the consistent quality of dishes and compliance with technical recipes
Contribute to menu development and culinary creativity
Train, mentor, and support team members in their professional development
Oversee stock management, orders, and supplies
Ensure compliance with HACCP, hygiene, and safety standards
Monitor costs, optimize the use of raw materials, and minimize waste
