Sous Chef (F/M/L)
Core
Supervise food preparation and service, ensuring quality and punctuality while managing inventory, food cost, and safety compliance.
Role type
Sous Chef
Builds
Culinary experiences for hotel guests
Domain
Hospitality / Fine Dining
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Leadership, organizational skills, HACCP knowledge, food safety procedures, inventory management, cost control, team training
Preferred skills
Passion for cooking, attention to detail, flexibility in dynamic situations, teamwork
Technologies
HACCP systems, kitchen management tools
Responsibilities
Supervise food preparation and service, control quality and freshness of ingredients, monitor inventory and manage food cost, ensure HACCP and safety standards compliance, train and support kitchen brigade members, substitute the Chef when absent
Seniority
Mid-level, hands-on IC