Job Brief:

The Sous Chef is in charge of food preparation, planning, and directing it to whichever kitchen staff they choose. This can include a significant degree of supervision as the assistant executive chef will help with menu decisions and inventory management while being an influential member of a restaurant.


Responsibilities:

• Assist the Head Chef in the daily operations of the kitchen
• Manage and train the kitchen staff
• Ensure that all food is prepared to the highest standard and presented in a timely manner
• Maintain cleanliness and hygiene in the kitchen
• Oversee inventory and ordering of supplies
• Help to create new dishes and menu items

Skills Required:

• Minimum of 4 years of experience as a Sous Chef in a Mediterranean restaurant
• Strong knowledge of Mediterranean cuisine and cooking techniques
• Ability to work in a fast-paced environment and manage multiple tasks
• Excellent communication and leadership skills
• Attention to detail and a passion for food
• Must be available to work evenings, weekends and holidays