Job Description: Sous Chef
The Sous Chef plays a vital role in the kitchen, ensuring smooth operations in the absence of the Head Chef. This position requires a combination of culinary skills, leadership, and organizational abilities to maintain a high standard of food production and quality.
Key Responsibilities
- Contribute to the creation of the weekly menu and oversee its execution, including production, mise en place, and preparation.
- Conduct daily checks on:
- Production
- Mise en place at each station
- Preparation and plating
- Quality control of each dish, taking appropriate action as necessary
- Manage purchasing activities, ensuring all acquisitions are aligned with the establishment’s interests. In the absence of the Head Chef, only necessary supplies may be purchased.
- Assist in maintaining accurate inventory and promoting kitchen profitability.
- Ensure the proper operation, cleanliness, and maintenance of all kitchen equipment, reporting any malfunctions to the Head Chef or Assistant Chef.
- Share responsibility for the hygiene and cleanliness of staff, equipment, refrigerators, and storage areas.
- Provide accurate and complete information to supervisors, communicating clear instructions to the kitchen staff.
- Collaborate with the Head Chef to organize and implement the apprentice training program, ensuring high-quality training for apprentice chefs.
- Participate in management meetings as the Head Chef’s representative.
Daily Tasks
- Prepare daily menus, including cold and hot appetizers and a salad buffet.
- Complete mise en place for the breakfast buffet.
- Discuss daily menus, banquets, and events with the entire team.
- Prepare staff meals.
- Oversee lunch service across various dining areas: restaurant, bar, lobby, terrace, and dining room.
- Manage dinner service, including half board and à la carte options.
- Check the mise en place in the garde manger.
- Create mise en place for à la carte menus and special events including banquets, parties, and coffee breaks (sandwiches and canapés).
- Prepare aperitifs and assemble amuse-bouches.
- Supervise and assist colleagues as needed.
- Order supplies in coordination with the Head Chef, ideally the day before needed.
- Check supplies, monitor refrigerator temperatures, and ensure proper labeling and storage.
Expectations
- Monitor refrigerator temperatures regularly.
- Maintain a high level of cleanliness in all kitchen areas.
- Conduct daily cleaning of all refrigeration units and workspaces.
- Perform all tasks as outlined in your job description.
Apply online using the form below. Only applications matching the job profile will be considered.
Work locationZermatt, Switzerland