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