Cuisinier/ère / CDP / Breakfast Chef / Demi CDP

The sous chef supports the head chef in all aspects of kitchen operations, ensuring quality, hygiene, and effective team collaboration. In the absence of the head chef, the sous chef is responsible for maintaining standards and overseeing kitchen activities.

• Menu planning, production, mise en place, preparation, inventory, goods, storage, materials, and hygiene.
• Delegate individual tasks to the saucier as needed.
• Share responsibility for creating the weekly menu, its production, mise en place, and preparation.
• Conduct daily checks regarding production, mise en place at each station, preparation and plating, and verifying the quality of each dish.
• Take appropriate action if dish quality does not meet standards.
• Purchase only necessary supplies in the absence of the head chef, acting in the interests of the establishment.
• Share responsibility for the accuracy and completeness of the inventory and kitchen profitability.
• Ensure proper operation, cleanliness, and maintenance of all equipment; report malfunctions and maintenance needs.
• Maintain cleanliness and hygiene of staff, equipment, refrigerators, and storage areas.
• Provide accurate and complete information to supervisors and relay instructions to staff.
• Organize the apprentice training program in cooperation with the head chef and ensure excellent training for apprentice chefs.
• Participate in management meetings as the head chef's representative.
• Prepare daily menus (cold and hot appetizers and salad buffet).
• Mise en place for breakfast buffet.
• Discuss daily menus, banquets, and events with the team.
• Prepare staff meals.
• Lunch service (restaurant, bar, lobby, terrace, dining room).
• Dinner service (half board and à la carte).
• Check the mise en place in the garde manger.
• Create mise en place for the à la carte menu on the terrace, lobby or bar, in the restaurant, dining room, for banquets, parties, and coffee breaks (sandwiches and canapés).
• Prepare aperitifs and assemble amuse-bouches.
• Supervise and assist others as needed.
• Order supplies from the head chef (the day before).
• Check supplies, refrigerator temperature, expiration dates; label and store items.
• Monitor refrigerator temperatures and maintain cleanliness.
• Regularly clean all refrigeration units and your workspace daily.
• Perform detailed tasks as per your job description.