Purpose
The Sous Chef is responsible for overseeing all aspects of food production within the kitchen, ensuring consistency, quality, and efficiency. This role involves supervising the preparation and bulk production of food items according to standardized recipes, maintaining hygiene and safety standards.
Kitchen Sous Chef
Kitchen Sous Chef
Temporary contract / Crans-Montana, Switzerland
Les Roches, part of Sommet Education group, is a globally renowned institution shaping the future of hospitality and the experience economy through transformative and experiential education in 3 campuses: Crans-Montana (Switzerland), Marbella (Spain) and Abu Dhabi (UAE).
2nd in the 2025 QS World University Ranking in Hospitality and Leisure Management.
Accredited by the New England Commission of Higher Education (NECHE) and Swiss Accreditation Council (SAC) as a University of Applied Sciences Institute.
Les Roches Marbella, certified ISO-14001 and ISO-9001.
Our values, Development, Distinctiveness, Joint Commitment, Openness and Sense of Service, are the foundation of our actions. We offer an innovative, collaborative and thriving environment.
Key responsibilities
- Supervise daily kitchen operations in the production area, ensuring timely and efficient food preparation.
- Ensure that all food items are prepared according to standardized recipes, portion sizes, and presentation guidelines.
- Manage large-scale batch cooking for buffets, banquets, or central production as per demand.
- Monitor kitchen equipment for proper functionality and report maintenance needs.
Ensure compliance with food safety, sanitation, and hygiene regulations (e.g., HACCP standards).
KNOWLEDGE AND SKILLS
Languages: Fluency in English (mandatory), French (a plus).
Culinary degree or equivalent certification from a recognized institution.
Strong communication skills.
In-depth knowledge of food safety standards and kitchen operations.
Ability to work under pressure and manage multiple priorities.
Proficient in using kitchen equipment and tools.