{"id":13769,"date":"2025-09-22T15:08:58","date_gmt":"2025-09-22T15:08:58","guid":{"rendered":"https:\/\/lamomegroupe.com\/sous-chef\/"},"modified":"2026-07-21T13:08:27","modified_gmt":"2026-07-21T13:08:27","slug":"sous-chef","status":"publish","type":"page","link":"https:\/\/lamomegroupe.com\/en\/sous-chef\/","title":{"rendered":"Sous Chef"},"content":{"rendered":"\t\t
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The <\/span>Sous Chef<\/span><\/i> assists the Executive Chef in all their duties. Acting as a true right hand, they are capable of directing the kitchen team in the Chef\u2019s absence and stepping in to replace any member of the brigade.<\/span><\/p>

  • Department:<\/b> Kitchen\u00a0<\/span><\/li>
  • Functional Relationships:<\/b> Entire kitchen staff<\/span><\/li>
  • Reporting To:<\/b> Executive Chef\u00a0<\/span><\/li><\/ul>

    Key Responsibilities\u00a0:<\/b><\/p>

    Culinary Production<\/b><\/p>

    • Participate in updating and renewing menus and \u00e0 la carte offerings<\/span><\/li>
    • Stand in for the Executive Chef during their absence<\/span><\/li>
    • Oversee and inspect service setup and smooth service execution, adhering to the establishment’s hygiene and quality standards<\/span><\/li>
    • Create standard recipe specification sheets\u00a0<\/span><\/li>
    • Prepare dishes while highlighting product quality<\/span><\/li>
    • Inspect and verify product quality<\/span><\/li><\/ul>

      Management<\/b><\/p>

      • Coordinate the work of all kitchen personnel on duty<\/span><\/li>
      • Lead pre- and post-service briefings and debriefings<\/span><\/li>
      • Enforce and monitor compliance with health, safety, and hygiene standards<\/span><\/li>
      • Build and maintain team cohesion and motivation<\/span><\/li><\/ul>

        Operations & Inventory Management<\/b><\/p>

        • Manage purchasing, stock levels, and inventories<\/span><\/li><\/ul>

          Required Competencies:<\/b><\/p>

          Technical Skills & Knowledge<\/b><\/p>

          • Develop creative cuisine taking into account evolving tastes, trends, and modern culinary technologies<\/span><\/li>
          • Design efficient, adaptable task allocations<\/span><\/li>
          • Adapt work pace to the demands of both kitchen operations and dining room service<\/span><\/li>
          • Operate specialized equipment correctly according to precise guidelines<\/span><\/li>
          • Define and establish procedures and operational protocols in accordance with professional standards<\/span><\/li>
          • Master all culinary cooking techniques<\/span><\/li>
          • Establish and command natural authority<\/span><\/li><\/ul>

            Soft Skills & Personal Attributes<\/b><\/p>

            • High reactivity and quick responsiveness<\/span><\/li>
            • Work seamlessly in coordination with other stations<\/span><\/li>
            • Convey clear and precise information to team members<\/span><\/li>
            • High stamina and resilience to fast-paced environments<\/span><\/li>
            • Highly versatile across all culinary tasks<\/span><\/li><\/ul>

              Working Conditions\u00a0:<\/b><\/p>

              • Weekend and public holiday shifts<\/span><\/li>
              • Prolonged standing<\/span><\/li>
              • Noisy environment<\/span><\/li><\/ul>

                Qualifications & Requirements\u00a0:<\/b><\/p>

                • Culinary\/Vocational Degree\u00a0<\/span><\/li>
                • Proven track record of successful professional experience<\/span><\/li><\/ul>

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