Staffmatch allows you to work freely and provides you with many advantages and exclusives features. Discover all the advantages of the temporary employment agency designed for you! Log in Spontaneous application. Job sheet Sous-chef The sous-chef, or second in command in the kitchen, is the right-hand person of the head chef, playing a central role in coordinating the kitchen and preparing dishes.
This position demands high technical proficiency, the ability to manage a team, and to maintain high quality standards. Job sheets. Missions: Sous-chef The significance of this profession in temporary roles lies in the sous-chef's ability to quickly adapt to different work environments, thus ensuring the continuity of service and the maintenance of quality standards, especially during absences or transition periods.
The sous-chef supervises the preparation of dishes in the chef's absence, manages the kitchen team, and ensures supply and stock management.
They actively participate in creating new menus and developing dishes, ensuring cost control and adherence to hygiene standards. The sous-chief is also responsible for training new employees and passing on culinary techniques. Their ability to maintain a positive and productive work atmosphere is essential for the smooth running of the service. Researched profile Significant experience in cooking and in-depth knowledge of culinary techniques.
Ability to manage a team and work under pressure. Creativity, thoroughness, and sense of organization. Proficiency in hygiene and food safety standards. Skills and training A diploma in cooking, such as a vocational certificate in cooking, a professional baccalaureate in cooking, or a higher technical certificate in hotel and restaurant management, is highly recommended.
