Sous-Chef
Core
Second-in-command to the Executive Chef, supporting daily kitchen operations and food production for a corporate client (Fasken).
Role type
Sous Chef (Culinary IC).
Builds
Daily menus, soups, and refined meals for a corporate law firm.
Domain
Corporate catering / Food service.
Deliverable
physical/clinical work.
Required skills
Menu planning, food preparation, inventory estimation, HACCP compliance, cost control, team leadership, physical stamina.
Preferred skills
High-volume kitchen experience, catering service experience, ability to work under pressure, attention to detail.
Technologies
None stated.
Responsibilities
Assist the Executive Chef in daily kitchen management; Prepare daily menus, soups, and various dishes; Supervise and participate in daily meal preparation; Ensure consistent quality and presentation; Plan menus and estimate quantities; Respond to special client requests; Adhere to food safety and hygiene standards; Maintain food budgets and reduce waste; Support operational continuity by replacing the Executive Chef when needed.
