Elevate dining experiences as a Sous-Chef in a formal restaurant or catering environment. Lead a team while pioneering innovative dishes, ensuring quality, and managing kitchen operations.
In this role, you will supervise 5-10 kitchen staff while overseeing food preparation, menu planning, and cost management. A minimum of 3-5 years' experience is required, with proficiency in multiple cuisines including French and Italian. Your expertise will help maintain high-quality food standards and showcase advanced cooking techniques to both staff and guests.
Key Responsibilities:
• Estimate supply costs and manage food budgets
• Supervise and train kitchen staff on techniques
• Create unique recipes and culinary specialties
• Cook meals and cater events with attention to detail
• Maintain accurate records of food inventory and sales
Requirements:
• 3 to 5 years of relevant culinary experience
• Knowledge of diverse cuisines including Mediterranean and vegetarian