Sous chef de cuisine
Core
Assisting the Executive Chef in dish creation, menu planning, and cost management while ensuring food quality and operational standards.
Role type
Sous Chef
Builds
Restaurant dishes, room service menus, and F&B offerings
Domain
Hospitality / Culinary Arts
Required skills
Menu planning, cost control, inventory management, staff scheduling, kitchen operations, food safety compliance, recipe standardization
Preferred skills
Culinary degree or certificate, Microsoft Windows proficiency, knowledge of current culinary trends
Technologies
Microsoft Windows
Responsibilities
Assist in dish creation and menu planning, manage food costs and inventory, organize daily kitchen meetings, ensure team compliance with standards, communicate with F&B staff, maintain equipment and cleanliness, adhere to hygiene and safety policies
Seniority
Mid-level management
