Sous Chef

The Sous Chef is the second-in-command in the kitchen, assisting the Head Chef with all culinary and kitchen management tasks. Responsibilities include supervising the culinary team, managing food preparation, ensuring consistent food quality, and maintaining kitchen organization and sanitation.

Requirements:

• Proven experience as a Sous Chef or a senior Chef De Partie.
• Expert knowledge of professional cooking techniques and kitchen operations.
• Strong leadership and communication skills to manage and train kitchen staff.
• Deep understanding of food safety and sanitation standards.
• Candidates with fluency in Italian will be preferred. (Highly beneficial in an Italian restaurant context).