Sous Chef

Main Responsibilities

Assist the Head Chef in coordinating kitchen operations and replace them in their absence;

Supervise food preparation and cooking, ensuring quality, taste, and presentation standards;

Manage and guide the kitchen team, assigning tasks and ensuring efficient performance;

Control stock levels and orders, ensuring proper supply of ingredients;

Ensure compliance with food hygiene and safety regulations (HACCP);

Contribute to menu planning and the development of new recipes;

Control waste and optimize resources;

Ensure smooth kitchen operations, especially during busy service periods;

Train and develop kitchen staff.

Proven experience in kitchen roles, preferably as a Chef de Partie or similar;

Strong leadership and team management skills;

Excellent culinary knowledge and technical skills;

Ability to work under pressure;

Organized, detail-oriented, and disciplined;

Team-oriented with a strong sense of responsibility.