Sous Chef

Overall purpose of the job: The Sous Chef manages all culinary operations, ensuring menu innovation, food quality, cost control, hygiene compliance, and team management. This role is pivotal in maintaining the highest standards of guest satisfaction, fostering team development, and aligning kitchen operations with sustainability and business goals.
Kitchen Operations Management
Oversee daily kitchen operations, ensuring high standards of food preparation, quality, and presentation.
Develop and maintain standardized recipes and techniques for consistent product quality.
Conduct regular audits to ensure compliance with hygiene, safety, and food handling policies.
Monitor kitchen workflow and productivity, implementing improvements to enhance efficiency.
Menu Development
Maintain a pipeline of signature and seasonal dishes that meet guest preferences.
Collaborate with the Group Head Chef, Chef De Cuisine to design seasonal menus and innovative dishes that reflect the brand&039;s identity.
Incorporate sustainable and locally sourced ingredients, aligning with company values.
Cost Management & Waste Reduction
Implement food waste reduction strategies, achieving ≤2% waste within six months.
Control food costs, maintaining them ≤30% of total food sales.
Optimize purchasing and supplier relationships to ensure cost efficiency without compromising quality.
Hygiene, Grooming, & Food Safety Compliance
Ensure all production activities comply with company hygiene and food safety protocols.
Lead hygiene, grooming, and food safety audits across the kitchen, ensuring 100% compliance with standards.
Address any identified issues promptly and implement corrective measures.
Maintain ≥95% compliance in all internal and external audits.
Inventory Management
Conduct accurate monthly inventory reconciliations, ensuring discrepancies ≤2%.
Maintain optimal stock levels to avoid overstocking and minimize waste.

Proven expertise in menu development, food quality assurance, and cost control.
Experience in fine dining or high- end restaurant environments is preferred.
Proficiency in cost management and inventory control.
5- 7 years in kitchen operations, with at least 3 years in a leadership role.
Degree or certification in Culinary Arts or equivalent.
Willingness to work flexible hours, including evenings, weekends, and holidays, as required by restaurant operations.
Creativity and innovation in menu design and culinary techniques.

Social and Medical Insurance
12 annual leave per year
Professional and dynamic international working environment
Employee discount at all L&039;Usine stores

Cập nhật gần nhất lúc: 2025-07-19 13:15:03