Sous Chef (F/M/L)
Core
Supervise food preparation and service, ensuring quality and punctuality while managing inventory, food cost, and HACCP compliance.
Role type
Sous Chef
Builds
Culinary experiences for hotel guests
Domain
Hospitality / Fine Dining
Required skills
Leadership, organizational skills, food cost management, HACCP knowledge, team training, shift flexibility
Responsibilities
Supervise kitchen activities and service, control raw material quality and storage, monitor inventory and manage orders, ensure HACCP and safety standards compliance, train and support brigade members, substitute Chef when absent