Job description

Job :

As part of strengthening its teams, we are recruiting, on behalf of our client based in Casablanca, a Sous-Chef Savory.

Reporting to the Head Chef, you will contribute to the management and organization of kitchen operations, ensuring the quality, consistency, and presentation of savory dishes, in compliance with the establishment's standards.

Main tasks:

• Supervise and participate in the preparation of savory dishes in accordance with recipes and quality standards.
• Ensure compliance with hygiene, food safety, and quality standards.
• Check the freshness of products and ensure their proper storage.
• Participate in stock management, orders, and supplies in collaboration with the Head Chef.
• Supervise, support, and train commis chefs and apprentices to develop their skills.
• Contribute to the creation of new recipes and the evolution of menus.
• Ensure good coordination between the different members of the brigade to guarantee the smooth running of service.

A training of Bac +2 level (equivalent to a 2-year college degree) in Hospitality / Catering professions is the foundation of your background.

An experience of 3 to 5 years in similar roles is required, allowing you to master culinary techniques and the demands of a professional kitchen.

To excel in this role, here are the key skills we are looking for:

• Perfect mastery of cooking and preparation techniques for savory dishes.
• Solid knowledge of kitchen management and team management.
• Sense of organization, rigor, and ability to work under pressure.
• Creativity and passion for the culinary art.
• Excellent interpersonal skills and team spirit.
• Mandatory respect for hygiene and safety standards.