A sous-chef for Allemansgeest
Restaurant Allemansgeest · Sous-chef · Voorschoten
The second man or woman in the kitchen
Restaurant Allemansgeest at Voorschoten was looking for a sous-chef for the kitchen.
A souschef stands next to the chef and takes over when they are not there. He runs the pass during service, monitors mise-en-place and quality, directs the cooks, and thinks along about the menu and purchasing. That requires craftsmanship at the stove and the overview to guide a brigade through a busy evening. Good souschefs are rare: those who can do it are often quickly offered their own kitchen.
Making the kitchen work concrete
A souschef chooses a kitchen, not a job title. Our approach is therefore to show the work itself: what kind of menu, how large the brigade, how many covers on a busy evening, and how much room there is for personal input.
In this way, the vacancy appeals to experienced sous chefs, but also to independently working cooks who want to take a step towards more responsibility. We honestly state what skills are already required and what can develop in the kitchen.
The message contains the things that a sous-chef pays attention to: the brigade he works with, the distribution of shifts and days off, and how much influence he gets on the menu and scheduling.
Recruitment runs through multiple channels simultaneously, focused on the position and the region in and around Voorschoten. In the follow-up, experience, expectations, and the practical side are paramount, such as working hours and travel distance, so that both sides know what to expect.
AdvertisementRestaurant AllemansgeestOne placement
The recruitment for the position of sous-chef resulted in one placement. This means Restaurant Allemansgeest now has a sous-chef.
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