Sous Chef - Italian Concept

Position Summary The Sous Chef will work closely with the Head Chef to oversee daily kitchen operations, maintain the highest food quality standards, lead the culinary team, and ensure consistency across every dish. This is a hands-on leadership role ideal for someone who thrives in a fast-paced, high-volume environment. Key Responsibilities • Assist the Head Chef in managing all kitchen operations. • Prepare and oversee authentic Italian dishes while maintaining consistency and presentation standards. • Supervise, train, and motivate kitchen staff. • Ensure compliance with food safety, hygiene, and sanitation standards. • Monitor food quality, portion control, and waste management. • Manage inventory, ordering, and stock rotation. • Assist in menu development, recipe standardization, and seasonal specials. • Coordinate with front-of-house teams to ensure smooth service. • Maintain a clean, organized, and efficient kitchen environment. Qualifications • Minimum 3–5 years of experience as a Sous Chef or Senior Chef de Partie in an Italian restaurant. • Strong knowledge of Italian cuisine, including fresh pasta, sauces, risotto, pizza, and grilled specialties. • Proven leadership and team management skills. • Excellent organizational and time-management abilities. • Strong understanding of HACCP and food safety standards. • Ability to perform under pressure in a fast-paced environment. What We Offer • Competitive salary and benefits. • Career growth opportunities within a growing hospitality group. Show more Show less

Minimum 3–5 years of experience as a Sous Chef or Senior Chef de Partie in an Italian restaurant. Strong knowledge of Italian cuisine, including fresh pasta, sauces, risotto, pizza, and grilled specialties. Proven leadership and team management skills. Excellent organizational and time-management abilities. Strong understanding of HACCP and food safety standards. Ability to perform under pressure in a fast-paced environment.

Assist the Head Chef in managing all kitchen operations. Prepare and oversee authentic Italian dishes while maintaining consistency and presentation standards. Supervise, train, and motivate kitchen staff. Ensure compliance with food safety, hygiene, and sanitation standards. Monitor food quality, portion control, and waste management. Manage inventory, ordering, and stock rotation. Assist in menu development, recipe standardization, and seasonal specials. Coordinate with front-of-house teams to ensure smooth service. Maintain a clean, organized, and efficient kitchen environment.