#jobdaymulti Sous-Chef

Les responsabilités attendues

As Sous Chef, you support the Head Chef in leading the kitchen, ensuring consistent execution of the restaurant’s concept and the highest standards of quality, presentation, and creativity. Alongside daily restaurant service, you take a leading role in planning and executing food for meetings, small events, and banqueting occasions, ensuring the same level of excellence expected of the hotel’s signature dining experience.

Key Responsibilities

Kitchen Operations

• Support the Head Chef in overseeing daily kitchen operations, ensuring consistent execution of the restaurant’s menu and concept.
• Lead kitchen service in the Head Chef’s absence, ensuring smooth and consistent operations at all times.
• Supervise and coordinate the kitchen brigade during service, maintaining pace, quality, and presentation standards.
• Ensure dishes are prepared and plated consistently to the Head Chef’s specifications and the restaurant’s concept.
• Monitor food quality, taste, and presentation throughout service, addressing issues immediately.

Banqueting and Events

• Plan, prepare, and execute food for meetings, small in-house events, and banqueting occasions, maintaining the same quality standards as the restaurant.
• Coordinate menu proposals and tasting sessions for banqueting/event clients, in collaboration with the Head Chef, the Commercial Director, and the GC&E Sales Manager.
• Liaise with the external catering supplier for larger events to ensure alignment on standards, logistics, and consistency with the hotel’s culinary identity where relevant.
• Manage kitchen logistics and timing for events, ensuring smooth coordination with Front Office/Night Audit on room setup and F&B service teams.

Menu Development and Food Quality

• Support the Head Chef in developing and refining menus for the restaurant, room service, spa, and banqueting.
• Ensure recipes, portioning, and plating standards are documented and consistently followed by the team.
• Stay current on culinary trends and suggest creative input to menus and seasonal offerings.

Team Leadership and Training

• Support the recruitment, training, and development of kitchen staff, ensuring skills and standards are maintained across the brigade.
• Create and manage staff schedules and shift coverage in coordination with the Head Chef.
• Foster a positive, disciplined, and collaborative kitchen culture.
• Conduct or support performance feedback and coaching for kitchen team members.

Cost and Inventory Management

• Support food cost control, portion control, and waste management in line with budget targets.
• Manage inventory levels, ordering, and supplier coordination for kitchen ingredients and supplies, in collaboration with the Head Chef.
• Monitor stock rotation and minimize waste through proper storage and usage practices.

Health, Safety, and Hygiene

• Ensure full compliance with food safety, hygiene (HACCP), and health & safety regulations across the kitchen.
• Conduct regular checks on food storage, preparation, and cleanliness standards.
• Ensure kitchen equipment is properly maintained and any issues reported promptly.