ROLE DESCRIPTION The Sous Chef is responsible to prepare from Monday to Friday, daily fresh meals inspired by the seasons and available market products to the fullest satisfaction of our employees in accordance with Viking Standards and HACCP rules. He/she works in a small team in our office restaurant and reports to the Executive Chef. This role is based in our Operational Head Office in Basel, Switzerland. Thus, please note that we can only accept applicants who are eligible to work in Switzerland or in possession of a valid work permit. KEY RESPONSIBILITIES Professional preparation and distribution of daily lunch and occasionally dinner Support the Executive Chef in the development of a weekly Menu Cycle with the opportunity to introduce some exciting new Dishes Ordering of stock in cooperation with Executive Chef Correct handling of all products and equipment Ensuring of perfect cleanliness in working area in accordance with HACCP rules Conducting stock-takes; inventory according to company procedures Performance according to company standards and HACCP rules Correct storage of stock; establishing of par levels