Sous Chef - Brasserie

Overview

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Key Responsibilities

• Assist in the daily management and supervision of all kitchen sections, ensuring seamless service.
• Help develop and execute menus that reflect the outlet's concept, are market-oriented, and maximize profitability.
• Participate in menu planning, considering seasonality, guest demographics, and food cost targets.
• Analyze recipe costs, monitor portion control, and manage inventory to minimize waste and control food, labor, and overhead costs.
• Ensure all culinary operations comply with health, safety, and sanitation regulations.
• Assist in developing and updating departmental operational manuals and standards.
• Foster a positive learning environment by assisting in training and development of kitchen associates.
• Conduct regular kitchen briefings and communications meetings.
• Actively participate in managing the kitchen's financial performance, supporting initiatives to achieve budgetary goals.

Qualifications and Skills

• Prior experience in a similar role or within luxury hospitality is preferred.
• Proficiency in German and English is required; proficiency in additional languages is a strong advantage.
• Collaborate effectively with colleagues in a fast-paced environment.

Senioriy level

• Mid-Senior level

Employment type

• Full-time

Job function

• Management and Manufacturing

Industries

• Hospitality

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