Sous Chef

Overall purpose of the job: The Sous Chef manages all culinary operations, ensuring menu innovation, food quality, cost control, hygiene compliance, and team management. This role is pivotal in maintaining the highest standards of guest satisfaction, fostering team development, and aligning kitchen operations with sustainability and business goals.

1. Kitchen Operations Management

1.1 Oversee daily kitchen operations, ensuring high standards of food preparation, quality, and presentation.

1.2 Develop and maintain standardized recipes and techniques for consistent product quality.

1.3 Monitor kitchen workflow and productivity, implementing improvements to enhance efficiency.

1.4 Conduct regular audits to ensure compliance with hygiene, safety, and food handling policies.

2. Menu Development

2.1 Collaborate with the Group Head Chef, Chef De Cuisine to design seasonal menus and innovative dishes that reflect the brand's identity.

2.2 Incorporate sustainable and locally sourced ingredients, aligning with company values.

2.3 Maintain a pipeline of signature and seasonal dishes that meet guest preferences.

3. Cost Management & Waste Reduction

3.1 Control food costs, maintaining them ≤30% of total food sales.

3.2 Implement food waste reduction strategies, achieving ≤2% waste within six months.

3.3 Optimize purchasing and supplier relationships to ensure cost efficiency without compromising quality.

4. Hygiene, Grooming, & Food Safety Compliance

4.1 Lead hygiene, grooming, and food safety audits across the kitchen, ensuring 100% compliance with standards.

4.2 Address any identified issues promptly and implement corrective measures.

4.3 Ensure all production activities comply with company hygiene and food safety protocols.

4.4 Maintain ≥95% compliance in all internal and external audits.

5. Inventory Management

5.1 Conduct accurate monthly inventory reconciliations, ensuring discrepancies ≤2%.

5.2 Maintain optimal stock levels to avoid overstocking and minimize waste.

1. 12 annual leave per year

2. Social and Medical Insurance

3. Professional and dynamic international working environment 

4. Employee discount at all L'Usine stores

1. Degree or certification in Culinary Arts or equivalent.

2. 5-7 years in kitchen operations, with at least 3 years in a leadership role.

3. Proven expertise in menu development, food quality assurance, and cost control.

4. Experience in fine dining or high-end restaurant environments is preferred.

5. Willingness to work flexible hours, including evenings, weekends, and holidays, as required by restaurant operations.

6. Creativity and innovation in menu design and culinary techniques.

7. Proficiency in cost management and inventory control.

CV/ Resume