Sous Chef / Saucier

Post GmbH; Sankt Gilgen; Vor Ort; EUR 35.000 - 50.000; Vollzeit

Zusammenfassung

Post GmbH in Sankt Gilgen is looking for a motivated Sous Chef to lead kitchen operations and ensure the highest quality of dishes. You will assist the Head Chef in managing the team and contributing to menu design, while maintaining hygiene and safety standards.

The ideal candidate has experience in food preparation, leadership skills, and a passion for high-quality cuisine. Join our dedicated team for a fulfilling culinary experience.

Qualifikationen

• Experience as a Sous Chef or in a similar position.
• Strong knowledge of food preparation and presentation.
• Ability to comply with hygiene and safety standards.

Aufgaben

• Assist the head chef in leading the kitchen team.
• Ensure quality and presentation of food at own station.
• Participate in menu design and stock management.
• Provide support and training to colleagues and trainees.

Kenntnisse

High-quality cuisine

Team leadership

Menu design

HACCP standards compliance

Jobbeschreibung

For our hotel restaurant in the centre of St. Gilgen, we are looking for a motivated Sous Chef.

As Sous Chef / Saucier, you are a central pillar of our kitchen team, supporting the Head Chef in the organisation and management of daily kitchen operations. With your professional expertise and passion for high-quality cuisine, you ensure a smooth workflow at your station and guarantee the consistently high quality of our dishes. You contribute your creativity to the preparation and presentation of regional and seasonal dishes and actively contribute to the further development of our culinary offerings. We offer you a varied and responsible position in a dedicated, dynamic team with plenty of scope for initiative and personal development.

Your main tasks include:

• Assisting the head chef in leading and organising the kitchen team.
• Responsibility for the quality, presentation, and correct preparation of food at one's own station.
• Participation in menu and wine list design, as well as support with inventory ordering and stock-keeping.
• Ensuring compliance with hygiene, safety, and HACCP standards
• Providing technical support, induction and motivation to colleagues and trainees
• Close collaboration with the head chef and the entire team to further develop and refine our culinary profile.

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