Sous-Chef F/H/X
Core
Sous-Chef supporting the Executive Chef in maintaining high food quality, presentation standards, and kitchen hygiene while coordinating the brigade for restaurant and banquet services.
Role type
Senior Sous-Chef (Kitchen Management)
Builds
Restaurant and banquet dishes, kitchen operations, and sustainable culinary menus
Domain
Luxury hospitality / Fine dining
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (culinary production)
Required skills
French and international culinary knowledge, team leadership and supervision, financial cost analysis, HACCP and food safety compliance, inventory and stock management, menu development, staff training and performance evaluation
Preferred skills
Creativity, adaptability to varying work conditions, knowledge of sustainable food trends, basic English
Technologies
Orbisk equipment, HACCP procedures
Responsibilities
Assign tasks to brigade members and coordinate service for restaurants and banquets, supervise food preparation and quality control, manage kitchen stocks and cold storage, control food portions to minimize waste, analyze kitchen costs against budget, ensure compliance with hygiene and safety standards, train and evaluate staff, update technical kitchen sheets and menus, collaborate with stewarding and purchasing departments, implement sustainability initiatives like local sourcing and waste reduction
Seniority
Senior, hands-on IC with management duties