Sous Chef

Description

Job Summary: The Sous Chef is responsible for the full management of the kitchen, including dish creation, team supervision, food quality assurance, and customer experience. Key Highlights: 1. Manage the kitchen, from dish creation to team supervision. 2. Ensure excellence in the customer’s gastronomic experience. 3. Lead and guide the kitchen team across all shifts. **Job Mission** The Sous Chef is responsible for the full management of the kitchen, from dish creation and preparation to team supervision and food quality assurance. This role requires exceptional culinary skills, leadership ability, and in-depth knowledge of food safety practices, waste control, inventory management, and COGS. The Head Chef must maintain high operational standards and ensure an excellent gastronomic experience for customers. **Daily Responsibilities** * Responsible for managing the unit’s COGS; * Inventory control; * Placing orders with the procurement department; * Responsible for supervising, guiding, and assigning tasks to the entire kitchen team (two shifts); * Responsible for ensuring dishes meet the company’s established standards and that technical specifications are strictly followed; * Supervise food labeling, storage, and thawing; * Ensure daily sampling and proper disposal; * Prepare tactical, hourly, and leave schedules for the kitchen team; * Ensure compliance with quality and sanitary surveillance processes; * Request items from inventory and other support departments; * Ensure all staff follow the Good Manufacturing Practices manual and maintain proper personal hygiene. * Interview and evaluate kitchen candidates together with the Executive Chef. Work Location: (insert information). Working Hours: (insert information). Requirements: * Education: Bachelor’s degree in Gastronomy preferred; * Significant experience as a Head Chef or in a kitchen leadership position; * Advanced culinary skills and in-depth knowledge of cooking techniques and gastronomic trends; * Advanced proficiency in Microsoft Office suite. **Competencies** * Experience in team management, cost control, and food safety; * Resilience; * Proactivity; * Team management; * Dynamic profile; * Excellent leadership, communication, and problem-solving skills.