For one of our clients in Suriname, we are looking for an experienced, enthusiastic and ambitious

Sous Chef m/f

The Sous Chef is in charge of the kitchen. He is generally responsible for the preparation, the preparation and the passing on of dishes and/or parts of dishes and for the execution of the general services in the kitchen.

◼ The Sous Chef translates the company's strategic plan into a departmental plan for the kitchen.

◼ Analysing turnover data of the department

◼ control and monitor the budget of the department

◼ The Sous Chef plans the activities on a daily basis. He or she analyses the menu and determines the necessary ingredients and products for each dish or component, the mise en place and the preparations to be carried out.

◼ The Sous Chef organizes the data of all dishes or components, fills in the work lists and discusses these with the employees.

◼ Supervising the observance of hygiene and other Green key procedures.

◼ The Sous Chef analyses the production process and the processing steps in the kitchen.

◼ The Chef Cook is responsible for an induction program for new employees

◼ The Chef Cook manages, motivates and encourages employees.

◼ The head cook conducts evaluation and appraisal interviews.

◼ The Sous Chef shall also see to it that dishes and components are always prepared in accordance with the recipe, and that the principles of taste and the wishes of the guests are taken into account. Throughout the entire preparation process, the Sous Chef constantly monitors the time, temperature, smell, colour and consistency of the (semi-)finished products.

◼ The Sous Chef in medium-sized and large kitchens collects the order lists of the Chefs de partie on a daily basis and prepares a total order list and a purchase specification based on these.

◼ The Sous Chef receives the delivered products and other items. He checks the delivered goods for discrepancies in the order.

◼ Storing of products according to applicable laws and regulations and FIFO principle.

◼ The Sous Chef registers data relevant to the business of purchasing, receiving, storing and using ingredients, products and other items. He performs the corresponding calculations. The Sous Chef adapts existing dishes and develops new recipes.

◼ The Sous Chef uses recorded recipes for composing ingredient lists.

◼ The Sous Chef advises clients of parties or special events on the composition of (non-standard) menus The Sous Chef studies the guests' satisfaction with the dishes on the menu. He produces an analysis of dishes on a menu, calculates the gross profit per dish, the food cost of the number of dishes sold and calculates the total profit of the dishes.

◼ The Sous Chef then generates the dishes from the menu mix analysis, determines the potential food cost

◼ The Sous Chef further assesses the results of the menu mix analysis carried out. The Sous Chef classifies the dishes he offers and draws up the menu on that basis.

◼ The Sous Chef gives special menus for increasing turnover and for increasing the profit margin the most prominent place on the menu.

◼ The Sous Chef builds up the order of the dishes classically, menu-wise and gastronomically logically.

◼ The Sous Chef checks the correctness of the menu terms.

Does this once-in-a-lifetime opportunity appeal to you? Are you ready for this high-level challenge and opportunity in South America? Then we would like to see your CV (incl. photo) and motivation via info@hipprofessionals.com.