AM Restaurants GmbH

MINE Restaurant

Hospitality

11-50

Full-time (permanent)

Germany

We are looking for a sous chef who will work closely with the chef and is his direct representative in his absence. His/her responsibilities will include all matters in the kitchen as deputy to the head chef. He/she will also be responsible for supervising and organizing the work of the staff - acting as a liaison between the chef and the kitchen staff.

THE DUTIES OF THE SOUS CHEF AT MINE INCLUDE:

*   Delegation of tasks to kitchen staff
*   Active participation in the a la carte service
*   Purchasing of goods and administration

## Tasks

*   The practical implementation of the company and operational goals as well as the design of a varied and attractive sales offer of the best quality.  
*   Establishing preparation guidelines, creating menus  
*   Development of new dishes 
*   Compliance with HACCP guidelines 
*   Determining and ordering the required goods, taking seasonal conditions into account  
*   Training of the assigned staff in the preparation guidelines, standards and hygiene regulations as well as their control  
*   Consultation and coordination with the service staff 
*   Monitoring the goods, receipt, professional storage and use of goods 
*   Price calculations in consultation with the General Manager Observation of supplier offers (conditions, prices and delivery terms) 
*   Quality control 
*   Organization of the production department  
*   Purchasing of goods (price comparisons, control of product quality, coordination of suppliers) 
*   Control of the professional handling of food and work equipment 
*   conducting interviews and hiring kitchen staff in cooperation with the personnel department  
*   Drawing up duty rosters

## Requirements

*   Proven experience as a sous chef or in a similar position
*   Good knowledge of restaurant operations
*   Knowledge of Italian cuisine an advantage
*   Willingness to work various shifts, including weekends
*   Basic knowledge of inventory control systems
*   Fluent English and German are a must, Italian is a big advantage
*   Excellent organizational skills
*   Team management skills
*   Certificates of completed management training or  
    culinary schools an advantage

## Benefits

*   Stability – fixed salary, always paid accurately. 5 days’ work  
    week based on 8 hours shifts + excellent tips
*   Flexibility – our monthly working schedule always takes the wishes  
    of the team into account
*   The joy of working in a good atmosphere, with nice people around you
*   Personal and professional growth through steady and comprehensive  
    training, daily learning of Italian culture, food, wine and tradition and much  
    more really interesting things from the gourmet world
*   Even more benefits – daily lunch together cooked by our chef for the entire team before service, BVG Ticket, 30% discount on dining at MINE for team members, events and much Fun!

Today we are announcing a UNIQUE opportunity for those independent and open-minded professionals ready to develop their careers in a truly fun dining place in one of the best cities in the world!

Right now, we are enhancing our RESTAURANT TEAM and KITCHEN with:

*   SHIFT MANAGER
*   COOK
*   SOUS CHEF
*   SOMMELIER

Employee

<p>We are looking for a sous chef who will work closely with the chef and is his direct representative in his absence. His/her responsibilities will include all matters in the kitchen as deputy to the head chef. He/she will also be responsible for supervising and organizing the work of the staff - acting as a liaison between the chef and the kitchen staff.</p>
<p>THE DUTIES OF THE SOUS CHEF AT MINE INCLUDE:</p>
<ul>
<li>Delegation of tasks to kitchen staff</li>
<li>Active participation in the a la carte service</li>
<li>Purchasing of goods and administration</li>
</ul>
<h2 id="tasks">Tasks</h2>
<ul>
<li>The practical implementation of the company and operational goals as well as the design of a varied and attractive sales offer of the best quality.  </li>
<li>Establishing preparation guidelines, creating menus  </li>
<li>Development of new dishes </li>
<li>Compliance with HACCP guidelines </li>
<li>Determining and ordering the required goods, taking seasonal conditions into account  </li>
<li>Training of the assigned staff in the preparation guidelines, standards and hygiene regulations as well as their control  </li>
<li>Consultation and coordination with the service staff </li>
<li>Monitoring the goods, receipt, professional storage and use of goods </li>
<li>Price calculations in consultation with the General Manager Observation of supplier offers (conditions, prices and delivery terms) </li>
<li>Quality control </li>
<li>Organization of the production department  </li>
<li>Purchasing of goods (price comparisons, control of product quality, coordination of suppliers) </li>
<li>Control of the professional handling of food and work equipment </li>
<li>conducting interviews and hiring kitchen staff in cooperation with the personnel department  </li>
<li>Drawing up duty rosters</li>
</ul>
<h2 id="requirements">Requirements</h2>
<ul>
<li>Proven experience as a sous chef or in a similar position</li>
<li>Good knowledge of restaurant operations</li>
<li>Knowledge of Italian cuisine an advantage</li>
<li>Willingness to work various shifts, including weekends</li>
<li>Basic knowledge of inventory control systems</li>
<li>Fluent English and German are a must, Italian is a big advantage</li>
<li>Excellent organizational skills</li>
<li>Team management skills</li>
<li>Certificates of completed management training or<br>culinary schools an advantage</li>
</ul>
<h2 id="benefits">Benefits</h2>
<ul>
<li>Stability – fixed salary, always paid accurately. 5 days’ work<br>week based on 8 hours shifts + excellent tips</li>
<li>Flexibility – our monthly working schedule always takes the wishes<br>of the team into account</li>
<li>The joy of working in a good atmosphere, with nice people around you</li>
<li>Personal and professional growth through steady and comprehensive<br>training, daily learning of Italian culture, food, wine and tradition and much<br>more really interesting things from the gourmet world</li>
<li>Even more benefits – daily lunch together cooked by our chef for the entire team before service, BVG Ticket, 30% discount on dining at MINE for team members, events and much Fun!</li>
</ul>
<p>Today we are announcing a UNIQUE opportunity for those independent and open-minded professionals ready to develop their careers in a truly fun dining place in one of the best cities in the world!</p>
<p>Right now, we are enhancing our RESTAURANT TEAM and KITCHEN with:</p>
<ul>
<li>SHIFT MANAGER</li>
<li>COOK</li>
<li>SOUS CHEF</li>
<li>SOMMELIER</li>
</ul>


Sous Chef (m/f/d)

1 to 3 years

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