Sous Chef

Job Description: Position Overview We are seeking a qualified, professionally educated, and technically strong Sous Chef to join our central/cloud kitchen operation. The ideal candidate will have a strong culinary background, formal culinary education, proven experience in professional kitchens, and excellent knowledge of food production, kitchen organization, quality control, and team management. Experience in a central kitchen, cloud kitchen, production kitchen, catering, or high-volume operation is preferred. Russian-speaking candidates are preferred, or candidates with proven experience in Russian cuisine. Key Responsibilities • Assist the Executive Chef with daily kitchen and production operations. • Supervise food preparation, cooking, portioning, packing, and dispatch. • Ensure consistent quality, taste, presentation, and portion control. • Manage and organize kitchen staff and daily production requirements. • Follow and maintain recipes, production specifications, and SOPs. • Assist with recipe development and standardization. • Monitor food quality, yields, wastage, and food costs. • Maintain proper storage, labeling, FIFO, and temperature-control procedures. • Ensure full compliance with HACCP, food safety, hygiene, and sanitation standards. • Assist with stock control, ordering, receiving, and inventory management. • Maintain a clean, organized, and efficient production kitchen. • Train and guide junior kitchen team members. • Support the Executive Chef during busy operations and take responsibility for the kitchen when required. Technical & Professional Requirements • Formal culinary education / recognized culinary qualification is required. • Minimum 4–6 years of professional culinary experience. • Previous experience as a Sous Chef or senior culinary supervisor. • Strong technical knowledge of professional food production and kitchen operations. • Central kitchen, cloud kitchen, catering, or high-volume production experience is preferred. • Strong understanding of HACCP, food safety, hygiene, and quality control. • Knowledge of recipe standardization, batch production, portion control, and food costing. • Strong organizational and leadership skills. • Ability to work efficiently under pressure while maintaining high standards. • Good English communication skills. • Russian cuisine experience is preferred. Ideal Candidate A qualified and educated culinary professional who is hands-on, organized, disciplined, and technically strong, with the ability to manage people and maintain consistent food production standards. The candidate should have a strong understanding of Russian cuisine Key qualities: Technical Knowledge | Culinary Qualification | Organization | Leadership | Consistency | Food Safety | Cost Control | Teamwork Work Location: In person Show more Show less

Formal culinary education / recognized culinary qualification is required. Minimum 4–6 years of professional culinary experience. Previous experience as a Sous Chef or senior culinary supervisor. Strong technical knowledge of professional food production and kitchen operations. Central kitchen, cloud kitchen, catering, or high-volume production experience is preferred. Strong understanding of HACCP, food safety, hygiene, and quality control. Knowledge of recipe standardization, batch production, portion control, and food costing. Strong organizational and leadership skills. Ability to work efficiently under pressure while maintaining high standards. Good English communication skills. Russian cuisine experience is preferred.

Assist the Executive Chef with daily kitchen and production operations. Supervise food preparation, cooking, portioning, packing, and dispatch. Ensure consistent quality, taste, presentation, and portion control. Manage and organize kitchen staff and daily production requirements. Follow and maintain recipes, production specifications, and SOPs. Assist with recipe development and standardization. Monitor food quality, yields, wastage, and food costs. Maintain proper storage, labeling, FIFO, and temperature-control procedures. Ensure full compliance with HACCP, food safety, hygiene, and sanitation standards. Assist with stock control, ordering, receiving, and inventory management. Maintain a clean, organized, and efficient production kitchen. Train and guide junior kitchen team members. Support the Executive Chef during busy operations and take responsibility for the kitchen when required.