Description

JOB SUMMARY

Reporting to the Chef, the Sous Chef is responsible for managing the kitchen team during the preparation of all food items, while ensuring the highest level of guest service.

WHAT YOU'LL DO

• Support management in decision‑making and ensure sound management of established budgets
• Participate in daily kitchen operations while ensuring the quality of prepared products
• Plan and coordinate pastry activities while maintaining quality and hygiene standards
• Collaborate with the Executive Chef to develop and create new recipes, seasonal or themed desserts, and creative presentations
• Create refined dessert decorations, harmonizing colors, textures, and flavors
• Develop house‑made syrups for bars in collaboration with mixology teams
• Efficiently manage inventory, participate in monthly stocktakes, and control product loss
• Train, mentor, and supervise interns...