Cuisinier/ère / CDP / Breakfast Chef / Demi CDP

Menu planning, production, mise en place, preparation, inventory, goods, storage, materials, and hygiene. The sous chef is equipped with the necessary skills to fulfill their duties in the absence of the head chef. They may delegate individual tasks to their saucier. The sous chef shares responsibility for creating the weekly menu, its production, mise en place, and preparation. The sous chef conducts daily checks regarding: Production Mise en place at each station Preparation and plating Verifying the quality of each dish and taking appropriate action if necessary. Purchasing The sous chef must act solely in the interests of the establishment. In the absence of the head chef, only necessary supplies may be purchased. The sous chef shares responsibility for the accuracy and completeness of the inventory and for ensuring a good kitchen profitability. Equipment The sous chef shares responsibility for the proper operation, cleanliness, and maintenance of all equipment. …