Job Summary Reporting to the Chef, the Sous Chef is responsible for managing the kitchen team during the preparation of all food items, while ensuring the highest level of guest service. What You’ll Do Support management in decision‑making and ensure sound management of established budgets Participate in daily kitchen operations while ensuring the quality of prepared products Plan and coordinate pastry activities while maintaining quality and hygiene standards Collaborate with the Executive Chef to develop and create new recipes, seasonal or themed desserts, and creative presentations Prepare a variety of bakery and pastry items (cookies, scones, mignardises, molded chocolates, etc.) for restaurants, bars, and special events Create refined dessert decorations, harmonizing colors, textures, and flavors Develop house‑made syrups for bars in collaboration with mixology teams Efficiently manage inventory, participate in monthly stocktakes, and control product loss Train, mentor, and supervise interns and team members, sharing techniques and a passion for the pastry arts Actively participate in recruiting, training, supporting, and evaluating team members, fostering an engaging work environment What You’ll Bring Academic training in hospitality or tourism Minimum of 3 years’ experience in a similar role 1 year of experience in a resort, banquet, or catering environment Excellent customer service skills Knowledge and application of labor standards and basic principles of health and safety, as well as hygiene and sanitation What We Offer Passionate about travel? Enjoy preferred rates during your stays at Germain Hotels and explore the country again and again! A work environment that encourages creativity and autonomy—contribute to the growth of a company that helps you advance and recognizes you for who you truly are Love working out? Enjoy access to an ultra‑modern gym right at your workplace Apply — we can’t wait to meet you! #J-18808-Ljbffr