Sous Chef (m/w/d) Betriebsrestaurant
Core
Leading and coordinating the kitchen team, organizing daily food production, and ensuring quality in corporate catering, events, and conferences.
Role type
Sous Chef (corporate catering)
Builds
Corporate catering meals, events, and conference food for employees
Domain
Hospitality / Corporate Catering
Required skills
Kitchen team leadership, daily food production management, HACCP compliance, food quality control, inventory management, customer consultation
Preferred skills
Experience as Chef de Partie or Sous Chef, knowledge of quality management, safety awareness
Technologies
HACCP, Quality Management Systems
Responsibilities
Lead and coordinate the kitchen team, organize and control daily food production, ensure HACCP hygiene standards, consult guests on menu offerings, prepare and serve food for events and conferences, manage goods receipt and quality checks
Seniority
Mid-level, hands-on IC
