THE POSITION

As Sous Chef, you are the right hand of the Executive Chef and play an important role in the daily management of the kitchen brigade. You are responsible for coordinating operational activities in the kitchen, monitoring the quality of dishes, and guiding employees in their development.

With your culinary expertise, leadership, and eye for detail, you ensure that every service runs smoothly and that guests can enjoy dishes of the highest level. You are a role model for the team, maintain an overview during busy moments, and actively contribute to further developing our culinary ambitions.

YOUR KEY RESPONSIBILITIES

• Coordinating and managing daily operations within the kitchen;
• Supporting and replacing the Executive Chef during their absence;
• Monitoring the quality, presentation, and consistency of all dishes;
• Coaching, guiding, and developing chefs, apprentices, and interns;
• Drawing up and monitoring work schedules and task assignments;
• Monitoring compliance with HACCP guidelines, safety regulations, and quality standards;
• Managing inventory and identifying ordering needs;
• Actively contribute ideas to menu development, recipes, and culinary concepts;
• Contribute to cost control, efficiency, and optimization of processes;
• Ensuring Marriott standards and operational guidelines within the kitchen.

WHY IS THIS ROLE SO FUN?

Working as a Sous Chef at Hotel Nassau Breda means working in a dynamic environment where no two days are the same. One day you are managing a busy à la carte service, the next you are responsible for the culinary execution of an exclusive wedding or major event in our unique chapel.

You will be given the opportunity to further develop your leadership qualities, contribute ideas for new dishes and concepts, and make a direct contribution to the quality and ambitions of our kitchen. Here, you combine craftsmanship, coaching, and hospitality at the highest level.

A versatile role for an ambitious professional who not only excels in cooking but also thrives on developing people and achieving shared successes.

THE POSITION

As Sous Chef, you are the right hand of the Executive Chef and play an important role in the daily management of the kitchen brigade. You are responsible for coordinating operational activities in the kitchen, monitoring the quality of dishes, and guiding employees in their development.

With your culinary expertise, leadership, and eye for detail, you ensure that every service runs smoothly and that guests can enjoy dishes of the highest level. You are a role model for the team, maintain an overview during busy moments, and actively contribute to further developing our culinary ambitions.

YOUR KEY RESPONSIBILITIES

• Coordinating and managing daily operations within the kitchen;
• Supporting and replacing the Executive Chef during their absence;
• Monitoring the quality, presentation, and consistency of all dishes;
• Coaching, guiding, and developing chefs, apprentices, and interns;
• Drawing up and monitoring work schedules and task assignments;
• Monitoring compliance with HACCP guidelines, safety regulations, and quality standards;
• Managing inventory and identifying ordering needs;
• Actively contribute ideas to menu development, recipes, and culinary concepts;
• Contribute to cost control, efficiency, and optimization of processes;
• Ensuring Marriott standards and operational guidelines within the kitchen.

WHY IS THIS ROLE SO FUN?

Working as a Sous Chef at Hotel Nassau Breda means working in a dynamic environment where no two days are the same. One day you are managing a busy à la carte service, the next you are responsible for the culinary execution of an exclusive wedding or major event in our unique chapel.

You will be given the opportunity to further develop your leadership qualities, contribute ideas for new dishes and concepts, and make a direct contribution to the quality and ambitions of our kitchen. Here, you combine craftsmanship, coaching, and hospitality at the highest level.

A versatile role for an ambitious professional who not only excels in cooking but also thrives on developing people and achieving shared successes.