Cuisinier/ère / CDP / Breakfast Chef / Demi CDP

Menu planning, production, mise en place, preparation, inventory, goods, storage, materials, and hygiene.

The sous chef is equipped with the necessary skills to fulfill their duties in the absence of the head chef. They may delegate individual tasks to their saucier.

The sous chef shares responsibility for creating the weekly menu, its production, mise en place, and preparation.

The sous chef conducts daily checks regarding:
Production
Mise en place at each station
Preparation and plating
Verifying the quality of each dish and taking appropriate action if necessary.

Purchasing
The sous chef must act solely in the interests of the establishment. In the absence of the head chef, only necessary supplies may be purchased. The sous chef shares responsibility for the accuracy and completeness of the inventory and for ensuring a good kitchen profitability.

Equipment
The sous chef shares responsibility for the proper operation, cleanliness, and maintenance of all equipment. He reports all malfunctions and maintenance needs to the head chef or the assistant chef.

Cleanliness
He shares responsibility for the cleanliness and hygiene of the staff, equipment, refrigerators, and storage areas.

Personnel
He shares responsibility for providing his supervisor with accurate and complete information and relays instructions to his staff. The sous chef, in cooperation with the head chef, organizes the apprentice training program. He strives to ensure that the apprentice chefs receive excellent training. He participates in management meetings as the head chef's representative.
• Prepare daily menus (cold and hot appetizers and salad buffet)

• Mise en place for breakfast buffet

• Discuss daily menus, banquets, and events with the entire team

• Prepare staff meals

• Lunch service (restaurant, bar, lobby, terrace, dining room)

• Dinner service (half board and à la carte)

• Check the mise en place in the garde manger

• Create mise en place for the à la carte menu on the terrace, lobby or bar, in the restaurant, dining room, for banquets, parties, and coffee breaks (sandwiches and canapés)

• Prepare aperitifs

• Assemble amuse-bouches

• Supervise and assist others (as needed)

• Order supplies from the head chef (the day before)

• Check supplies; Check refrigerator temperature and expiration date, label, and store.

 Monitor refrigerator temperatures.
 Maintain cleanliness.
 Regularly clean all refrigeration units.
 Clean your workspace daily (see Hygiene).
 Perform detailed tasks as per your job description.