Job Summary:
The Sous Chef assists the Head Chef in managing kitchen operations, supervising staff, and ensuring the preparation of high-quality dishes. The role requires strong expertise in
French or Italian Mediterranean cuisine, with a focus on authenticity, consistency, and presentation. The Sous Chef plays a key role in maintaining kitchen efficiency, safety, and cleanliness while supporting menu development and training team members.
Key Responsibilities:
- Assist the Head Chef in planning, developing, and executing menus, with a focus on French or Italian Mediterranean cuisine.
- Supervise kitchen staff and ensure proper food preparation, cooking techniques, and presentation standards.
- Monitor food quality, taste, and consistency to meet brand and culinary standards.
- Ensure adherence to all health, safety, and food hygiene regulations.
- Manage inventory, order supplies, and control food costs efficiently.
- Train and mentor kitchen staff on culinary techniques, recipes, and plating standards.
- Assist in scheduling staff shifts and managing daily kitchen operations.
- Maintain high levels of cleanliness and sanitation in all kitchen areas.
- Handle customer feedback, special dietary requests, and complaints when required.
- Support the Head Chef in fostering a positive, disciplined, and efficient kitchen environment.
Qualifications:
- Proven experience as a Sous Chef or in a similar senior kitchen role.
- Strong hands-on experience in French or Italian Mediterranean cuisine is mandatory.
- Culinary degree or equivalent professional certification preferred.
- In-depth knowledge of culinary techniques, food safety, and sanitation standards.
- Strong leadership, communication, and team management skills.
- Ability to work under pressure in a fast-paced, high-volume kitchen environment.
- Creativity, attention to detail, and passion for Mediterranean culinary arts.
