Description

As Sous Chef, you will lead a production line in a modern kitchen, ensuring product quality and culinary standards at scale. You'll manage daily operations, coach your team, and solve challenges in real time while maintaining hygiene and safety standards.

Requirements

• Several years of experience as Sous Chef or Junior Head Chef
• Completed apprenticeship as a cook
• Natural leadership skills
• Resilience and routine in high-paced environments
• Strong quality awareness and hands-on mentality

Responsibilities

• Lead and organize a production line in daily operations
• Coach and develop team members
• Ensure product quality and culinary standards
• Solve operational challenges in real time
• Optimize workflows in collaboration with other departments