Sous Chef

Responsibilities

• Ensure compliance with hygiene rules and cleanliness of premises
• Maintain the kitchen and workspaces
• Manage orders and receipt of goods
• Actively participate in the preparation and creation of dishes
• Control the quality, preparation, and plating of dishes
• Participate in the creation and monitoring of technical sheets
• Assist the chef in kitchen organization and scheduling
• Supervise and manage the kitchen team (commis, chefs de partie, etc.)
• Train, support, and motivate brigade members
• Manage unforeseen events and ensure a good working atmosphere
• Act as the replacement for the head chef in their absence

Requirements

• Mastery of culinary basics
• Ability to adapt to fast-paced rhythms
• Team spirit and collaborative mindset
• Creativity and proactive approach
• Versatility and listening skills
• Dynamism and customer service orientation

Benefits

• Mostly continuous working hours
• Company CSE benefits
• Transportation cost participation
• Advantageous health and providence insurance
• Tracking of actual hours with possibility of time off in lieu
• Company events (evenings, end-of-year parties)