Sous Chef

Role DescriptionThe Sous Chef will assist in daily kitchen operations, ensuring high-quality meal preparation, adherence to hygiene standards, and efficient kitchen workflow. Responsibilities include managing food preparation and cooking, collaborating with the Executive Chef on menu planning, supervising kitchen staff, and ensuring food safety and sanitation requirements are met. The Sous Chef will also monitor inventory, and strive for consistently high culinary standards to enhance guest experiences.QualificationsCulinary Skills: Proficiency in cooking techniques, food preparation, and plating.Kitchen Management: Experience supervising kitchen staff, maintaining food safety standards, and managing kitchen operations effectively.Menu Development: Knowledge of menu planning, ingredient selection, and recipe creation.Organizational Skills: Ability to prioritize tasks, manage time efficiently, and maintain inventory and cost control processes.Interpersonal Skills: Strong communication and leadership qualities, with the ability to motivate and train a team.Relevant Experience: Proven experience in a similar role in a high-quality hospitality or restaurant environment.Additional Qualifications: Culinary certification or relevant training, and familiarity with the Mediterranean cuisine is an advantage.