The role of Sous Chef is to work alongside the Executive Chef and support him and the other Sous Chef in managing staff and services, to ensure excellent service for our guests, in compliance with our company philosophy, operating standards and procedures. He or she will help to create and maintain a harmonious work atmosphere with a focused approach on collaboration.

• Will keep professional and ethical relationships with guests, suppliers and colleagues;
• Will produce and teach high quality plates both design and taste wise with mastery of techniques;
• Will be responsible for planning and managing food preparation in restaurant kitchen;
• Will manage the kitchen process efficiently; constantly supervising and training the team according to our standards and procedures;
• Will ensure that the team operates in a timely way that meets our quality standards;
• Will ensure compliance with all the HACCP system rules (refrigerator temperature control, labelling of processed and unprocessed dishes, workstation sanitisation, correct use of the products according to legal requirements, etc.);
• Will manage the kitchen inventory and ensuring supplies are fresh and of high quality. Will take care of the due handover, in case of absence in the following shift;
• Will ensure proper food temperatures when cooking and proper storage afterward;
• Will ensure that the workstation and kitchen equipment are clean, organized and sanitized;
• Will take charge of kitchen opening, closing and other side duties as directed by the Executive Chef;
• Will check the correct use and upkeep of all equipment and materials supplied;
• Will implement all the information shared during training.

Further details will be provided during the job interview.