Sous Chef

İşin təsviri

SOUS CHEF

Sector : The main laboratory
Aim : the coordination of the “cuisine” production

Assignments :

- To manage the cuisine staff
- Motivate, stimulate and be the driving force of the teams
- Organize the manufacturing schedules
- Ensure the quality of production
- Be responsible for the supply of perishable raw materials : to ensure the management of the local storage area
- Handle special orders coming from the salesmen
- Establish the costs of the raw materials used to make a product prior to its sale
- Improve the products and reduce the production time
- Train apprentices and the chefs ready to go abroad
- Ensure the respect of hygiene and security rules
- Paper work

Contacts :

- The whole cuisine staff
- The person in charge of research and development
- The person in charge of the storage area
- The export department in Paris
- The salesmen

Immediate hierarchy :

In Paris, his direct hierarchy is the production manager in our main laboratory. If this job does not exist, the immediate superior will be the General Management (or other depending on local organization).

Efficiencies :

- Management
- Knowledge of the company’s organisation
- Knowledge of the production processes
- Knowledge of the products
- Personal involvement
- Pragmatisme
- Good sense of organisation
- Rigour
- Rapidity
- Good contact
- Creativity
- Sense of aesthetic

Contact Information:

To be considered for this position, please email your resume to [email protected]  with reference “Sous chef, jobsearch.az” in the email subject line.

Dalloyau French Gastronomic House tərəfindən digər vakansiyalar

• Qənnadçı Köməkçisi (Commis Pâtissier)
• Waiter
• Chef De Cuisine
• Marketing Manager
• Chef De Partie Cuisine