sous chef de cuisine
Core
Direct assistant to the executive chef, responsible for kitchen management, team supervision, and operational execution in a high-end hotel restaurant.
Role type
Sous Chef (IC)
Builds
Production of high-end gastronomy dishes and management of restaurant operations
Domain
Hospitality / Fine Dining
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (culinary production & kitchen operations)
Required skills
Advanced culinary techniques, menu development, inventory management, supplier negotiation, team leadership, food safety compliance (HACCP), cost control, recipe standardization
Preferred skills
Passion for high gastronomy, product sourcing, recruitment, multi-service management (breakfast, seminars, luxury brasserie)
Technologies
Kitchen management tools, POS systems, inventory software
Responsibilities
Supervise kitchen brigade and ensure operational organization, manage supplier relations and stock levels, execute advanced culinary tasks and standardize techniques, ensure strict adherence to hygiene and safety regulations, organize service flow and manage staff scheduling, develop new recipes and technical sheets, lead recruitment efforts
Seniority
Mid-Senior, hands-on IC