Sous-Chef
Core
Second-in-command to the Executive Chef, supporting daily kitchen operations and menu preparation for a corporate client.
Role type
Sous Chef (IC)
Builds
Daily meals, soups, and plated dishes for corporate clients
Domain
Corporate catering / Food service
Deliverable
physical/clinical work
Required skills
Menu planning, portion estimation, HACCP compliance, food safety standards, recipe standardization, waste reduction, team leadership, high-volume cooking, catering service experience
Preferred skills
Ability to replace the Executive Chef, physical stamina for lifting and standing, detail-oriented presentation
Technologies
None stated
Responsibilities
Assist the Executive Chef in daily kitchen management, prepare daily menus and soups, 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, complete HACCP documentation, support operations continuity
Seniority
Mid-level, hands-on IC
