Sous-Chef
Core
Second-in-command to the Executive Chef, supporting daily kitchen operations and food production for corporate clients.
Role type
Sous Chef
Builds
Daily menus, soups, and refined dishes for corporate clients
Domain
Corporate catering / Food service
Required skills
High-volume kitchen experience, catering service experience, menu planning, portion estimation, food safety compliance, HACCP documentation, budget management, waste reduction, physical stamina
Preferred skills
Team leadership, ability to work under pressure, attention to detail, flexibility
Technologies
HACCP program
Responsibilities
Assist the Executive Chef in daily kitchen management, prepare daily menus and dishes, supervise meal production, ensure consistent quality and presentation, plan menus and estimate quantities, respond to client requests, respect budgets and reduce food waste, maintain food safety and hygiene standards, fill out HACCP documentation, replace the Executive Chef as needed
Seniority
Mid-level, hands-on IC
