Sous Chef (The Royal Atlantis)

As a Sous Chef at Carbone you will be assisting the Chef de Cuisine to lead, manage and organize all requirements to the highest standards in accordance to the standard operating procedures. You will ensure proper hygiene and sanitation in the areas under your jurisdiction, adequate stocks of working materials, inter–department coordination and training. You must ensure and enforce the set service standard procedures by directing, supervising, and motivating staff to perform to their highest level of service.

- Assist the Chef de Cuisine in overseeing daily kitchen operations.
- Ensure food preparation, presentation, and service meet the highest standards.
- Supervise and motivate kitchen staff, ensuring teamwork and efficiency.
- Monitor and maintain hygiene, sanitation, and safety standards in the kitchen.
- Train, mentor, and develop junior kitchen staff.
- Maintain inventory levels, manage stock, and oversee purchasing of ingredients.
- Collaborate with the restaurant team to ensure seamless service and guest satisfaction.
- Uphold the brand’s culinary vision by delivering innovative and high-quality dishes.

- Diploma in Culinary Arts, Catering, or equivalent certification.
- Minimum of 5 years’ experience in a 5-star international chain or Japanese restaurant.
- At least 1-2 years of experience in a Sous Chef or similar leadership role.
- Strong knowledge of international cuisine, with expertise in Japanese or Italian cuisine preferred.
- Ability to work in a fast-paced, high-volume environment.
- Excellent leadership, organizational, and communication skills.
- Commitment to maintaining high hygiene and food safety standards.