This is for a new modern mediterranean restaurant opening with an open kitchen and 120+ seats
Sous Chef will work alongside chef to develop the kitchen structure & organization as well as hire and train staff. Must have some experience as a sous, a good attitude and leadership skills.
Responsibilities :
- Supervise and lead the kitchen staff in the absence of the Chef
- Oversee food preparation and ensure adherence to quality standards
- Manage inventory and control food costs
- Collaborate with the kitchen team to maintain a clean and organized workspace
- Train and mentor junior kitchen staff
- Ensure compliance with food safety and sanitation regulations
- Contribute to maintaining a positive and collaborative kitchen environment
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