Sous-chef

The Sous-chef assists the head chef in the daily management of kitchen operations. They supervise the team, ensure the quality of dishes, compliance with hygiene and safety standards, and the smooth running of services. In the absence of the head chef, the Sous-chef takes over to ensure continuity and efficiency in the kitchen.

Key Responsibilities

• Support the head chef in planning menus, recipes, and preparation methods.
• Supervise, lead, and motivate the kitchen team during production periods.
• Ensure the quality, presentation, and consistency of served dishes.
• Participate in inventory management, ordering, and food cost control.
• Apply and enforce hygiene, sanitation, and safety standards.
• Train new employees and support the development of team members.
• Collaborate with other departments (service, events, procurement) to ensure smooth operations.
• Step in as the head chef in case of absence and manage the kitchen fully if needed.