Sous Chef (French Italian Mediterranean Cuisine)

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.

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.

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.