Sous Chef

COREcruitment; München; Vor Ort; EUR 45.000 - 60.000; Vollzeit

Zusammenfassung

A prominent recruitment agency is seeking a Sous Chef in Munich. The ideal candidate will have a passion for food preparation, strong leadership skills, and over 4 years of experience in high-volume kitchens. Responsibilities include managing kitchen operations, ensuring compliance with hygiene standards, and overseeing team collaboration. A culinary arts qualification and advanced food hygiene certification are essential for this position.

Qualifikationen

• Minimum 4 years in a high-volume hotel, brasserie, or restaurant kitchen.
• Proven ability in banquet execution and large-scale service.
• Exposure to international cuisines and diverse cooking styles.

Aufgaben

• Manage daily kitchen operations with the Head Chef.
• Ensure compliance with HACCP, COSHH, and food hygiene regulations.
• Oversee budget management within the kitchen department.
• Lead by example and foster a strong team spirit.

Kenntnisse

Knife skills

Cooking methods

Food hygiene procedures

Teamwork

Adaptability

Ausbildung

Higher Level Certificate from a Culinary Arts program

Advanced Food Hygiene/Food Handling certification

Jobbeschreibung

Languages: English, German is a bonus

Start: ASAP

Location: Munich

The Role:

As Sous Chef, you will demonstrate passion and dedication for exceptional food preparation while actively training, mentoring, and supporting the kitchen team.You will work closely with the Head Chef to manage daily kitchen operations — including scheduling, supervision, and ensuring compliance with hygiene, safety, and brand standards.

You will ensure that all kitchen and food preparation areas meet or exceed quality guidelines and guest expectations, proposing improvements where necessary.Administrative responsibilities, stock control, and supplier relationships form part of your daily duties.

Key Responsibilities

Kitchen Operations

• Ensure full compliance with HACCP, COSHH, and food hygiene regulations.
• Implement and maintain European directives on food allergen labelling.
• Oversee budget management within the kitchen department.
• Manage stock control, rotation, and waste reduction.
• Maintain supplier relationships and foster sustainability initiatives.
• Adapt to client and staff requests while aligning with company standards.
• Ensure environmental and safety awareness in all operations.

Team Collaboration

• Lead by example and embody company values.
• Constructively challenge processes and seek improvements.
• Foster a strong team and community spirit within the kitchen.
• Promote fairness, objectivity, and ethical work practices.

Other

• Be flexible and adaptable to changes in duties based on business needs.

Person Specification

Qualifications

• Higher Level Certificate from a Culinary Arts program.
• Advanced Food Hygiene/Food Handling certification.
• Flexibility to work varied shifts and adapt to seasonal demand.

Experience

• Minimum 4 years in a high-volume hotel, brasserie, or restaurant kitchen.
• Proven ability in banquet execution and large-scale service.
• Exposure to international cuisines and diverse cooking styles.

Skills

• Mastery of fundamental knife skills, cooking methods, and food hygiene procedures.
• Ability to work under pressure with a strong work ethic, punctuality, and reliability.
• Strong teamwork skills and ability to follow direction.
• Knowledge and adherence to food safety regulations.
• Adaptable to different kitchen setups, styles, and operational requirements.