Sous Chef

At a glance

Job description

The responsibilities of the Sous Chef include both managerial and culinary skills. The ideal Sous Chef candidate will utilize these skills to play a key role in maintaining and improving our kitchen operations and customer satisfaction.

Typical responsibilities

• Participation in the preparation and planning of dining menus.
• Creating dishes of high quality, taste and appearance.
• Ensuring the proper functioning of the kitchen, in accordance with our quality standards.
• Participating in the resolution of any problems and taking control and responsibility in any problematic situation.
• Management, training and evaluation of the kitchen personnel
• Ordering of supplies.
• Maintaining a positive and professional approach with partners and customers.

Necessary skills

• Work experience as a Sous Chef or Kitchen Manager and experience in personnel management.
• In-depth knowledge of various methods, materials, equipment and cooking procedures.
• Resourcefulness in managing emergencies and providing solutions.
• Ability to work with various computer software programs (MS Office, restaurant management software, POS).
• Ability to work with speed and accuracy.
• Team spirit.
• Flexibility to work in different shifts and hours.
• A degree in Cookery or relevant certificate will be considered an additional qualification.
• Previous experience in a similar position in 4* or 5* hotels will be appreciated.

We offer

• A professional and pleasant work environment
• Opportunities for further career development through continuous on-the-job training
• Attractive salary package with full insurance
• Free daily meals in the restaurant of the respective facility
• Possibly free accommodation close to the respective facility

Send your CV and apply