Sous Chef (French Italian Mediterranean Cuisine)

Job description

Job Summary: The Sous Chef assists the Head Chef in managing kitchen operations, supervising staff, and ensuring high-quality dish preparation. Focus is on French or Italian Mediterranean cuisine with emphasis on authenticity, consistency, and presentation. The role supports kitchen efficiency, safety, cleanliness, menu development, and staff training. Key Responsibilities: assist in planning, developing, and executing menus; supervise food preparation, cooking techniques, and plating standards; monitor food quality, taste, and consistency; ensure compliance with health, safety, and hygiene regulations; manage inventory, order supplies, and control food costs; train and mentor kitchen staff on techniques and recipes; schedule staff shifts and manage daily operations; maintain cleanliness and sanitation throughout the kitchen; handle customer feedback, special dietary requests, and complaints; support the Head Chef in fostering a positive, disciplined kitchen environment.

Requirements

• Proven experience as a Sous Chef or in a similar senior kitchen role
• strong hands‑on experience in French or Italian Mediterranean cuisine is mandatory
• culinary degree or equivalent professional certification preferred
• in‑depth knowledge of culinary techniques, food safety, and sanitation standards
• strong leadership, communication, and team management skills
• ability to work under pressure in a fast‑paced, high‑volume kitchen environment
• creativity, attention to detail, and passion for Mediterranean culinary arts

Skills