Sous-Chef
Core
Leading the kitchen brigade and supporting the Chef-Kok in a high-volume bistro-style restaurant in Amsterdam.
Role type
Sous-Chef
Builds
Seasonal menus, plated dishes, and events
Domain
Hospitality / Fine Dining
Required skills
Kitchen brigade management, menu development, inventory management, HACCP compliance, team coaching, shift scheduling
Preferred skills
Experience in high-volume environments, cost control, flexibility for evenings/weekends
Technologies
HACCP systems
Responsibilities
Direct kitchen operations and quality control, develop new dishes and menu structures, manage inventory and purchasing, coach and motivate the kitchen team
Seniority
Mid-level, hands-on IC
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