Sous-chef

Objective

Together with the chef, you will be jointly responsible for creating our dishes inspired by classic French cuisine, served with a modern twist. With your expertise and passion for French cuisine, you will inspire the kitchen team and contribute to their professional development. Alongside the F&B team, you will ensure that our guests keep returning for our signature dishes and an unforgettable culinary experience.

Daily tasks

• Menu planning and development: Support in creating and adjusting menus based on seasonal ingredients, trends, and guest preferences.
• Kitchen management: Lead the kitchen team in the chef’s absence, motivating team members, coordinating schedules, and supporting training and development.
• Hygiene and safety: Ensure compliance with strict hygiene and safety standards in the kitchen according to regulations, contributing to a safe working environment.

Projects

• Menu development: Assist in brainstorming and developing new dishes and menus that align with the restaurant’s concept and culinary vision.
• Sustainability and Green Globe standards: Contribute to sustainable practices in the kitchen, such as minimizing food waste and using local, seasonal ingredients.
• Training and development: Actively participate in the training and development of kitchen staff, keeping them updated on the latest culinary trends, techniques, and standards.

Teamwork and collaboration

Effectively communicate and collaborate with the F&B service team and management to ensure the quality of dishes and the overall operation of the kitchen.

Experience

• Minimum of 2 years of experience in a leadership position within the gastronomic sector, preferably in a high-end restaurant or hotel.
• Experience in menu development, kitchen management, and team leadership.
• Experience in maintaining high-quality standards and sustainable kitchen practices.

Qualifications & skills

• Leadership: Ability to inspire, motivate, and guide others in their personal development.
• Proactivity: Take the initiative to solve problems, propose improvements, and inspire the team to take action.
• Communication: Excellent communication skills.
• Problem-solving ability: Capacity to respond quickly and effectively to operational challenges and unexpected situations
• Passion: A love for French cuisine and gastronomy, with the ability to convey this passion to the team and guests.
• Additional: Knowledge of and certification in food safety and HACCP (Hazard Analysis Critical Control Points) standards is a plus.

Working conditions

• This position requires flexibility in workdays and hours, which may include weekends and holidays, depending on operational needs.
• Work environment: In the kitchen and in contact with the F&B service team.