Sous Chef- Italian Concept

Rephrased Job Responsibilities:

• Support the Head Chef in crafting a variety of Italian dishes while ensuring high food quality standards.
• Oversee kitchen staff, efficiently assigning tasks and managing team workflow.
• Handle all kitchen operations, including food preparation, plating, and presentation.
• Ensure the kitchen adheres to health and safety regulations.
• Work closely with the culinary team to create new menu items and culinary concepts.
• Manage inventory of food supplies and kitchen equipment.
• Contribute to menu planning and cost control measures.

Required Skills and Qualifications:

Essential Qualifications:

• Demonstrated experience as a Sous Chef in an Italian restaurant environment.
• Strong expertise in Italian cuisine, ingredients, and culinary techniques.
• Excellent leadership and communication abilities.
• Capacity to perform well in a fast-paced setting and maintain composure under pressure.
• Keen attention to detail and strong organizational skills.
• Valid food handling certification.

Desired Experience:

• At least 5 years of experience as a Sous Chef specializing in Italian cuisine.
• Proven track record of managing a team in a high-volume kitchen.
• Knowledge of cost control and menu planning.
• Thorough understanding of kitchen operations and food safety standards.