Savoury Sous Chef
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About the Role
Co-lead the savoury kitchen, ensuring high standards in food preparation, hygiene, and inventory management while training and supervising junior cooks.
Key Skills for This Role
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Overview
Working directly alongside the Head Chef, you will co-lead the savoury kitchen through daily service overseeing food preparation, guiding the brigade, and ensuring every dish meets Le Caf LPM s standards for taste, consistency, and presentation.
You will be a steady and reliable presence for the team, and a trusted deputy when the Head Chef is away.
You ensure all dishes meet the restaurant s high standards for taste, presentation, and consistency.
You oversee food preparation, portion control, and plating techniques specific to French cuisine, and you monitor kitchen stations to maintain hygiene, orderliness, and compliance with health and safety regulations.
You have a solid understanding of inventory management, ordering processes, and supplier liaison to maintain ingredient quality and reduce waste.
You assist with budgeting and cost control related to food and labour, and you ensure kitchen equipment is properly maintained and operationally ready at all times.
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