Sous Chef: Lead Kitchen & Banquets, Mentorship & Growth

Minor Hotels Europe & Americas; West-Vlaanderen; Sur place; EUR 36 000 - 54 000; Plein temps

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Résumé du poste

NH Brugge is seeking a Sous Chef to lead the kitchen team under the Head Chef, upholding Minor Hotels standards in breakfast, meetings, events, and banquets. You will guide daily operations, mentor staff, manage production, control food costs and ensure HACCP compliance.

The role demands strong leadership, organizational skills, and a hands-on approach with a focus on quality, consistency and guest satisfaction across all service periods.

Qualifications

• Proven leadership in a hotel kitchen and team development.
• Strong organizational, planning and problem-solving skills.
• Excellent knowledge of food production and kitchen operations.
• Thorough understanding of HACCP and food safety regulations.
• Ability to perform under pressure while maintaining quality.
• Financial awareness including stock control and cost management.
• Excellent communication and interpersonal skills.

Responsabilités

• Support the Head Chef in daily kitchen management.
• Lead and develop the kitchen team to high standards.
• Coordinate food prep for breakfast, meetings, events, and banquets.
• Ensure dishes meet Minor Hotels standards and recipes.
• Manage production and service to meet guest expectations.
• Monitor stock, place orders, and control costs.
• Ensure HACCP, food safety, and hygiene compliance.
• Collaborate with other departments to deliver events.

Connaissances

Leadership

Team development

Organizational skills

Food safety (HACCP)

Cost control

Communication

Problem solving

Adaptability

Formation

Culinary qualification

Description du poste

NH Brugge is seeking a Sous Chef to lead the kitchen team under the Head Chef, upholding Minor Hotels standards in breakfast, meetings, events, and banquets. You will guide daily operations, mentor staff, manage production, control food costs and ensure HACCP compliance.

The role demands strong leadership, organizational skills, and a hands-on approach with a focus on quality, consistency and guest satisfaction across all service periods.