Sous chef

Kitchen management
The sous chef is actively involved in the planning and implementation of kitchen operations. He coordinates the preparation of meals, monitors the quality of the dishes, and ensures that the gastronomic standards of the establishment are maintained.

Quality control
The sous chef is responsible for the quality control of the prepared dishes. He tastes the food to ensure that it meets the high standards of the establishment, and makes adjustments if necessary.

Promotion of innovation
The sous chef supports the head chef in the development of new recipes and culinary concepts. He contributes to the promotion of innovation and creativity in the kitchen and brings in new ideas to further develop the culinary offering of the establishment.

Representation of the establishment
The sous chef can also represent the establishment externally, e.g., at events or culinary events. He helps to consolidate the image and reputation of the establishment as a high-quality gastronomic destination.