SOUS-CHEF DE CUISINE (H/F/X)
Core
Sous-Chef de Cuisine responsible for kitchen production, service execution, and brigade management at an upscale hotel restaurant.
Role type
Senior IC Sous-Chef de Cuisine
Builds
High-quality plated dishes and daily menu offerings
Domain
Hospitality / Fine Dining
Required skills
Kitchen production organization, service coordination, menu development, HACCP compliance, team leadership, cost control, inventory management, culinary techniques
Preferred skills
Experience as Chef de Partie or Sous-Chef, creativity in menu evolution, ability to maintain high standards during peak service
Technologies
None stated
Responsibilities
Organize and supervise kitchen production and stations, participate in service preparation and execution, ensure quality and consistency of dishes, mentor brigade members, contribute to menu creation and updates, enforce hygiene and safety standards, support Chef in daily kitchen management, ensure service continuity in Chef's absence
Seniority
Mid-Senior, hands-on IC