sous chef de cuisine

Sous-Chef de Cuisine Department: Kitchen Reporting to: Chef de Cuisine / Executive Chef Work location: According to the needs of the company (Restaurant, Hotel, Residence, Chalet or Villa) Contract type Seasonal CDD – Full time Job mission The Sous-Chef de Cuisine assists the Chef de Cuisine in the organization, management, and smooth running of the kitchen. He participates in culinary production, supervises the teams in the absence of the Chef de Cuisine, and ensures compliance with the establishment's quality, hygiene, and safety standards. He guarantees a high-level culinary performance by ensuring efficient organization of the brigade and contributing to customer satisfaction. Main responsibilities Culinary production Actively participate in the preparation and sending of dishes. Guarantee the quality, presentation, and consistency of preparations. Control compliance with technical sheets and recipes. Ensure compliance with production and service deadlines. Participate in the creation and improvement of menus in collaboration with the Chef de Cuisine. Team management Supervise, train, and support kitchen staff. Organize the brigade's work. Distribute tasks according to service needs. Ensure the continuity of operations in the absence of the Chef de Cuisine. Promote a positive and collaborative working climate. Organization and management Control daily mises en place. Ensure the smooth running of the various kitchen stations. Participate in order and stock management. Control deliveries and the quality of goods. Limit losses and food waste. Participate in inventories. Quality, hygiene and safety Apply and enforce HACCP standards. Ensure compliance with food hygiene and safety rules. Guarantee the cleanliness of premises, materials, and equipment. Report any anomaly or malfunction. Operational management Participate in kitchen briefings and debriefings. Collaborate with other departments (Restaurant, Reception, Banquets, Room Service, etc.). Adapt production according to activity and specific customer requests. Ensure customer satisfaction. Technical skills Excellent mastery of culinary techniques. Solid knowledge of HACCP standards. Good management of food costs. Knowledge of preservation and cooking methods. Ability to manage priorities and high-volume services. Good mastery of IT tools related to the kitchen. Behavioral skills Leadership. Sense of organization. Team spirit. Exemplarity. Rigor. Reactivity. Stress management. Attention to detail. Creativity. Flexibility. Excellent communication skills. Training CFC in Cook or equivalent training. Additional training in gastronomic cuisine or luxury hospitality appreciated. Federal certificate or higher diploma is an asset. Experience Minimum 3 to 5 years of experience in the kitchen. Confirmed experience as a Chef de Partie or Sous-Chef. Experience in high-end hospitality or catering strongly appreciated. Languages Mandatory French or professional English depending on the site. Assets English. German. Italian. Any other language is an advantage. Working conditions Variable hours according to operational needs. Work in continuous or split shifts. Work on weekends and public holidays. Mandatory wearing of professional attire and protective equipment. Main objectives Guarantee constant culinary quality. Ensure the smooth running of services. Optimize kitchen organization and productivity. Supervise and develop the brigade's skills. Respect production costs and limit waste. Guarantee compliance with hygiene and safety standards. Key Performance Indicators (KPI) Customer satisfaction. Quality and consistency of dishes. Compliance with establishment standards. Compliance with food costs and budget. Loss and waste rate. HACCP control results. Organization and fluidity of services. Team development and retention.