Job Description: Sous Chef
The Sous Chef plays a crucial role in the kitchen, equipped with the necessary skills to fulfill duties in the absence of the Head Chef. They share responsibilities for menu planning, production, mise en place, and preparation, ensuring the efficiency and quality of all culinary operations.
Key Responsibilities
The Sous Chef's responsibilities encompass a variety of tasks, including:
- Daily checks on production, mise en place at each station, and plating quality.
- Purchasing necessary supplies and maintaining accurate inventory for optimal kitchen profitability.
- Overseeing the proper operation, cleanliness, and maintenance of all equipment, reporting any malfunctions or maintenance needs.
- Ensuring cleanliness and hygiene of the kitchen staff, equipment, refrigerators, and storage areas.
- Providing accurate and complete information to supervisors and relaying instructions to staff.
- Organizing the apprentice training program in collaboration with the Head Chef.
- Preparing daily menus that include cold and hot appetizers and salad buffet.
- Preparing staff meals and overseeing lunch and dinner service across various dining locations.
- Checking mise en place in the garde manger and creating mise en place for à la carte menus and banquets.
- Supervising and assisting team members as needed.
Additional Duties
- Preparing aperitifs and assembling amuse-bouches.
- Ordering supplies from the Head Chef a day in advance.
- Monitoring kitchen inventory, refrigerator temperatures, and food expiration dates.
- Regularly cleaning all refrigeration units and ensuring personal workspaces meet hygiene standards.
Application Process
Apply online using the form below. Only applications matching the job profile will be considered.
Work locationZermatt, Switzerland