Description
The Sous-Chef at Hotel Groningen – Zuidbroek A7 supports the Head Chef by planning and organizing kitchen activities, leading the kitchen team, preparing and cooking dishes to recipe and quality standards, monitoring stock, and maintaining a clean and organized kitchen. The role requires experience in a similar position, familiarity with HACCP guidelines, attention to detail, creativity, stress resistance, communication, and teamwork. It is based on a 38-hour workweek with a seven-month contract and prospects of a permanent position, along with a four-day workweek, regular weekend time off, and other employee benefits.
