Sous-Chef Junior (H/F/X)
$31,200–$31,200 year
On-siteParis, Île-de-France, France
Paris, Île-de-France, FranceOn-siteContract$31,200–$31,200 yearEntry LevelHospitalityEnterprise
ContractEntry LevelEnterpriseHospitality
Job Summary
Assist the head chef in all culinary missions and team supervision, stepping in as a sous-chef when workload requires. Coordinate the kitchen, plonge, and sales points to ensure meal quality, technical sheet compliance, and client satisfaction. Manage daily prep, service execution, inventory, and staff scheduling while maintaining HACCP standards and equipment safety. Contribute to new menu development, recipe creation, and recruitment processes. Ensure team hygiene, presentation, and adherence to labor legislation.
Required Qualifications
- Experience similar to the role on an establishment with different points of sale
- Energy and enthusiasm for the daily program
- Understanding of the company and knowledge of their hotels
- Modesty without oversized ego
- Ability to try new things
- Capacity to assist the head chef in all missions within team supervision
- Ability to replace other sous-chefs when workload requires it
- Ability to integrate, train, supervise, and coordinate the kitchen team while establishing a good work atmosphere
- Ability to ensure the quality of culinary services, compliance with technical sheets, and client satisfaction
- Ability to contribute globally to client satisfaction through work quality and exemplary behavior
- Ability to set up the kitchen according to activity and forecasts
- Ability to ensure the smooth execution of culinary preparations during service
- Ability to organize good coordination between the kitchen, dishwashing, and sales points
- Ability to actively participate in the creation of new menus and recipe development
- Ability to participate in monthly inventory counts
- Ability to assist in shift management while respecting labor legislation
- Ability to participate in stock management of food products with the purchasing manager
- Ability to participate in recruitment and apply labor legislation
- Ability to ensure the good presentation and hygiene of their team
- Ability to ensure the cleanliness of their department and food safety (HACCP)
- Ability to train and enforce equipment usage instructions
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