The sous-chef ensures the smooth running of his kitchen operations. In collaboration with the chef de cuisine, he plans, organizes, directs and controls the operation of the kitchen to ensure adequate quality and quantity standards set by the company. Involved directly in daily operations, he sees to the training and the good performance of the members of his brigade. Through his leadership and management skills, he develops and maintains team spirit and creates a strong sense of belonging. He maximizes returns and ensures continuous control of the various operating costs.
Essential job functions:
Qualifications and required skills: