Sous-chef
Core
Second-in-command of the kitchen, managing staff, ensuring food quality, and maintaining profit margins while supporting the Chef.
Role type
Senior Sous Chef
Builds
High-quality food experiences for guests in a hybrid hospitality concept (student accommodation, coworking, events)
Domain
Hospitality / Food & Beverage
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (food preparation and kitchen operations)
Required skills
Kitchen management, menu development, cost control, staff training, scheduling, HACCP compliance, recipe testing, procurement
Preferred skills
Leadership, motivation, adaptability
Technologies
None stated
Responsibilities
Manage kitchen staff and ensure resources are available; Act as a role model and support cooking and cleaning; Monitor portion and waste control; Arrange staff training and development; Schedule staff and manage leave requests; Conduct performance management reviews; Translate menu changes into recipes and test dishes; Purchase supplies and ingredients; Monitor HACCP guidelines and safety policies
Seniority
Senior, hands-on IC