Job Responsibilities:
- Assist the Head Chef in creating diverse Italian dishes and ensuring food quality standards are met
- Supervise kitchen staff and delegate tasks effectively
- Manage kitchen operations, including food preparation, plating, and presentation
- Ensure compliance with health and safety regulations in the kitchen
- Collaborate with the culinary team to develop new menu items and concepts
- Maintain inventory of food supplies and equipment
- Contribute to menu planning and cost control initiatives
Skills
Essential Qualifications:
- Proven experience as a sous chef in an Italian restaurant setting
- Strong knowledge of Italian cuisine, ingredients, and cooking techniques
- Excellent leadership and communication skills
- Ability to work in a fast-paced environment and remain composed under pressure
- Attention to detail and organizational skills
- Valid food handling certification
Desired Experience:
- Minimum of 5 years of experience in Italian cuisine as a Sous Chef
- Experience managing a team in a high-volume kitchen
- Familiarity with cost control and menu development
- Strong understanding of kitchen operations and food safety standards