SOUS-CHEF
Spreaders of stories, cultures and emotions,
we invite our guests to enjoy exceptional culinary experiences,
subtle and daring that nourish heart, body and spirit.
SOUS-CHEF
The Sous-Chef is a real pillar of the team and the right hand man of the Chef de Cuisine. It ensures the continuity of service in his absence and plays a central role in the organization, coordination and quality of culinary production.
Its main responsibilities:
• Supervision and transmission: he coordinates the work of the brigade, accompanies the teams in their progress, and infuses a positive dynamic, based on high standards, benevolence and exemplarity.
• Organization and culinary production: he ensures the fluidity of the service, supervises the preparations, guarantees the regularity of shipments and actively participates in the development of menus and new culinary creations.
• Hygiene and supplies: it guarantees compliance with HACCP standards, supervises stocks, inventories and supplies, while maintaining the order and compliance of workspaces.
• Communication and continuous improvement: he collaborates closely with the Chef and the teams, promotes a good relaying of information and actively participates in the evolution of processes, recipes and team dynamics.
• Management and performance: it monitors costs, places orders, prepares technical data sheets, contributes to the profitability of the kitchen, and participates in the continuous optimization of working methods.
