Sous Chef

Job responsibilities

Develop and execute dishes that reflect the authentic flavors and traditions of Spain and the Mediterranean region. Maintain high standards of cleanliness, organization, and hygiene in accordance with health and safety regulations. Collaborate on new menu ideas, seasonal specials, and tasting events that highlight regional ingredients and techniques. Monitor inventory, ordering, and stock rotation to control food costs and minimize waste. Ensure smooth kitchen operations during service, maintaining clear communication and efficiency under pressure. Requirements

Minimum 3 years of experience as a Sous Chef or in a similar role within a reputable restaurant or hotel kitchen. Formal culinary training or a degree in Culinary Arts or a related field. Extensive knowledge of international cuisines especially Spanish and Mediterranean, food trends, and culinary techniques. Strong leadership and people management skills, with the ability to motivate and inspire a team. Excellent time management and organizational skills, with the ability to multitask effectively. Proficient in the use of kitchen equipment and technology. A passion for creating exceptional dining experiences and a commitment to delivering high-quality food. Seniority level

Mid-Senior level Employment type

Contract Job function

Management and Manufacturing Industries

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