Position Overview:
We are seeking a talented and passionate Sous Chef to join our sustainability-focused hotel and lead our culinary team. As a Sous Chef at our hotel, you will play a crucial role in developing and executing a culinary vision that aligns with our commitment to sustainability. You will oversee the kitchen operations, manage a team of 6 to 8 team members, and ensure the highest standards of food quality and service are maintained.
Responsibilities:
Culinary Leadership:
Create innovative menus for the hotel restaurant that emphasizes locally sourced vegetables, meat, and fish.
Support Head Chef in Designing menus for events held at the hotel, accommodating up to a maximum of 100 persons per event.
Ensure that all dishes are prepared and presented to the highest standards of taste, quality, and visual appeal.
Continuously explore new culinary trends and techniques to enhance the dining experience.
Team Management:
Lead and inspire a team of 6 to 8 culinary professionals, fostering a positive and collaborative work environment.
Develop and maintain effective communication channels within the kitchen team and other departments.
Operations and Compliance:
Create and maintain a kitchen schedule to ensure efficient staffing and smooth operations.
Oversee the implementation of HACCP.
Monitor inventory levels, coordinate with suppliers.
Optimize kitchen workflow and processes to improve efficiency and reduce waste.
Hands-On Involvement:
Actively participate in the daily operations of the kitchen, leading by example and maintaining a hands-on approach.
Demonstrate culinary expertise through food preparation, cooking, and plating, ensuring consistency and excellence.
Assist in the resolution of any kitchen-related issues, working collaboratively with the team and other departments.
Requirements:
Proven Experience as a Sous Chef or senior chef de partie that is used to offering his/her guests an incredible food experience in a high-end environment.
Excellent verbal knowledge of the English language, Dutch is preferred.
Creative mindset and ability to develop innovative and appealing menus.
Culinary qualification or equivalent experience in a professional kitchen.
In-depth knowledge of culinary techniques and current food trends.
Understanding of sustainability practices, including local sourcing, and minimizing food waste.
Excellent organizational and time management skills.
Proficient in HACCP guidelines and food safety regulations.
Soort dienstverband: Fulltime
Salaris: €2.800,00 - €3.000,00 per maand

Aanvullende vergoedingen:

• Vakantiegeld

Arbeidsvoorwaarden:

• Kosteloos parkeren
• Pensioen
• Reiskostenvergoeding
• Telefoon van de zaak

Flexibele taalvereiste:

• Nederlands niet vereist

Werklocatie: Fysie

Please refer the Job description for details