In charge of entire kitchen in absence of the head chef. Provide professional supervision for kitchen crew and take charge of preparation and presentation of dishes and their constituent parts.Play an active role in planning, formulating instructions and developing working methods. Sparring partner.
The sous-chef is in charge of the entire kitchen in the absence of the head chef. You will provide professional supervision for the kitchen crew and take charge of the preparation and presentation of the dishes and their constituent parts.
You will play an active role in planning, formulating instructions and developing working methods. You will be a sparring partner for the head chef as regards adapting the menu and individual recipes, and calculating prices for new or modified dishes. In addition, you will arrange the daily orders with various suppliers.
You will, of course, work in the kitchen yourself and supervise new employees. You will also ensure effective coordination and communication with service staff. You are a true team player.
Required: Social hygiene diploma or willingness to obtain one.
Extensive experience in a similar position
Demonstrable knowledge of all cooking techniques
Knowledge of products, ingredients and menu composition. You are a true team player. Professional work performance and intellectual ability (MBO level). Full chef training. Certificate of apprenticeship.