Sous Chef (m/f/d) – Full-time

About the role

As a Sous Chef at NH Brugge you will support the Head Chef in daily kitchen management, ensuring high‑quality food for breakfast, restaurant service, meetings, events and banquets while upholding Minor Hotels standards.

Key responsibilities

• Supporting the Head Chef in daily kitchen organization.
• Supervising, motivating and developing the kitchen team.
• Coordinating food preparation for breakfast, meetings, events, lunches and banquets.
• Ensuring dishes meet Minor Hotels standards and recipes.
• Managing daily production to meet guest expectations.
• Monitoring stock levels, ordering and controlling food costs and waste.
• Ensuring compliance with HACCP, food safety and hygiene policies.
• Acting as Head Chef in their absence.

Required profile

• Previous experience as a Sous Chef, Junior Sous Chef or senior kitchen role in a hotel, banqueting or conference environment.
• Proven leadership skills with the ability to motivate and develop a team.
• Strong organizational, planning and problem‑solving abilities.
• Ability to work under pressure while maintaining high quality.
• Flexibility to work mornings, evenings, weekends and public holidays.
• Fluency in English and French and/or Dutch.

Required skills

• Knowledge of HACCP and food safety regulations.
• Experience with stock management and cost control.
• Ability to plan menus and develop recipes.
• Proficiency in kitchen operations and event catering.

What we offer

• Complimentary overnight stay with breakfast for you and a guest.
• Meal vouchers of €10 per working day.
• Employee rate for hotel stays starting from €36 per night with breakfast and 30% discount on restaurants/bars.
• Friends & Family discounts up to 25% on rooms and 30% on restaurants/bars.
• On‑site and virtual training programs with international development opportunities.
• Priority for internal vacancies worldwide.
• Access to employee benefits portal with discounts on shops and leisure activities.
• Refer‑a‑Friend bonus.