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The Sous Chef - Brasserie is responsible to support the Head Chef in leading the Brasserie kitchen, contributing to the overall success of the outlet, in accordance with the hotel’s standards and financial goals.
Key Responsibilities:
* Assist in the daily management and supervision of all kitchen sections, ensuring seamless service.
* Help develop and execute menus that reflect the outlet's concept, are market-oriented, and maximize profitability.
* Participate in menu planning, considering seasonality, guest demographics, and food cost targets.
* Analyze recipe costs, monitor portion control, and manage inventory to minimize waste and control food, labor, and overhead costs.
* Ensure all culinary operations comply with health, safety, and sanitation regulations.
* Assist in developing and updating departmental operational manuals and standards.
* Foster a positive learning environment by assisting in training and development of kitchen associates.
* Conduct regular kitchen briefings and communications meetings.
* Actively participate in managing the kitchen's financial performance, supporting initiatives to achieve budgetary goals.
Qualifications and Skills:
* Prior experience in a similar role or within luxury hospitality is preferred.
* Proficiency in German and English is required; proficiency in additional languages is a strong advantage.
* Collaborate effectively with colleagues in a fast-paced environment.