Sous Chef

Key Responsibilities: Collaborative Menu Development: Assist the Head Chef in creating innovative, seasonal menus that reflect fine dining standards. Staff Leadership: Oversee and mentor kitchen staff, ensuring each dish is prepared with precision and presented to the highest quality. Operational Excellence: Manage inventory, monitor supplies, and maintain strict cost controls while upholding fine dining presentation and service standards. Quality & Safety: Ensure compliance with rigorous food safety, hygiene, and sanitation protocols. Creative Innovation: Collaborate closely with the culinary team to develop seasonal specials and refine plating techniques that align with fine dining aesthetics. Event Support: Assist in managing special events and high-volume service periods with attention to detail and excellence. Qualifications & Skills: Experience: Proven experience as a Sous Chef or in a similar role within a fine dining environment. Training: Formal culinary training or equivalent professional experience in high-end kitchens. Leadership & Organization: Excellent leadership, organizational, and communication skills. Technical Expertise: Strong understanding of advanced kitchen operations, modern cooking techniques, and fine dining presentation standards. Performance Under Pressure: Ability to perform exceptionally well under pressure and multitask in a fast-paced setting. Creativity: A creative and proactive approach to culinary innovation and excellence.