Sous chef

Responsibilities

• Support the preparation and design of all food and drinks menus.
• Produce high-quality plates in terms of both design and taste.
• Ensure that the kitchen operates in a timely manner that meets our quality standards.
• Assist the Executive Chef in planning and directing food preparation as needed.
• Resolve any issues that may arise.
• Manage and train kitchen staff, establish working schedules, and assess staff performance.
• Order supplies to stock inventory appropriately.
• Comply with sanitation regulations and safety standards.
• Perform any other duties related to the post.

Requirements and skills

• 3+ years of experience as a Sous Chef.
• BS degree in Culinary Science or a related certificate.
• EU nationality or a legal basis for employment within the EU.
• Knowledge of various cooking methods, ingredients, equipment, and procedures.
• Familiarity with industry best practices.
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS).

Conditions

• Competitive salary.
• Comprehensive benefits package, including health insurance, food and accommodation.
• Opportunities for professional growth and development.
• Supportive and dynamic work environment.