Sous Chef savory | Casablanca (Morocco)

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 the kitchen operations, ensuring the quality, consistency, and presentation of savory dishes, in compliance with the establishment's standards.

Main missions:

-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.

Required profile :

A 2-year degree in Hotel Management / Restaurant Management or related fields is the basis of your background.

With significant experience of 5 to 10 years in similar roles, ideally in demanding environments, you have proven your ability in team management and mastery of savory culinary techniques.

You have excellent mastery of cooking, preparation, and plating techniques for savory dishes. Your organizational skills, rigor, and ability to work under pressure are undeniable assets. You are an inspiring leader, capable of motivating and uniting a team around common goals. A good understanding of management issues and culinary creativity are also expected. Passion for gastronomy and attention to detail drive you every day.