Souschef - Hinnerup

The role of Souschef at Hinnerup requires a lead-level professional with significant experience in culinary operations and kitchen management. Candidates should possess a strong vocational education background, indicating practical training and hands-on skills in food preparation, kitchen safety, and hygiene standards. As a lead position, the Souschef is expected to have advanced competencies in supervising kitchen staff, coordinating food production, and ensuring high-quality culinary output. Key skills include menu planning, inventory management, and the ability to maintain efficient kitchen workflows under pressure. Experience in training and mentoring junior chefs, enforcing health and safety regulations, and collaborating closely with the head chef to develop innovative dishes is essential. The candidate should demonstrate proficiency in using commercial kitchen equipment and tools, managing food costs, and adhering to industry standards for food quality and presentation. Strong leadership and organizational skills are critical to manage a busy kitchen environment effectively, ensuring timely service and customer satisfaction. Overall, this role demands a seasoned culinary professional with a robust vocational foundation and proven leadership capabilities to support and enhance kitchen operations at a high standard.