Sous-chef.fe, temps plein (H/F/D)
Core
Oversee daily banquet kitchen operations, from production planning to dish presentation, ensuring quality standards and customer satisfaction.
Role type
Senior culinary operations manager (sous-chef)
Builds
Banquet menus and culinary experiences for hotel guests and event clients
Domain
Luxury hospitality / Fine dining
Required skills
Banquet kitchen operations management, Culinary concept development, Cross-departmental collaboration, Team leadership and training, Cost control and inventory management, Hygiene and safety compliance (MAPAQ)
Preferred skills
Sous-chef experience, Luxury hotel or conference center background
Technologies
None stated
Responsibilities
Supervise daily banquet kitchen operations, Develop innovative culinary concepts, Collaborate with banquet and events teams, Lead and develop the culinary team, Manage costs and inventory, Ensure hygiene and safety compliance
Seniority
Senior, hands-on IC