Sous Chef; French Italian Mediterranean Cuisine

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.

• 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.

• 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.