Sous-chef de cuisine
Core
Assisting the Head Chef in organizing and managing daily kitchen operations for bistronomic cuisine in a high-volume event and banquet environment.
Role type
Sous Chef (Bistronomic/Event)
Builds
Bistronomic dishes and banquet menus for events and private functions
Domain
Hospitality / Event Catering
Deliverable
physical/clinical work
Required skills
Kitchen management, cost control, team leadership, HACCP compliance, high-volume service management, menu development
Preferred skills
Experience in bistronomic and event environments, ability to manage a brigade, flexibility with continuous or split shifts