Sous Chef

Overview The Sous Chef, reporting to the Executive Chef, supports daily kitchen operations, supervises the Chef de Partie and kitchen staff, and ensures consistent delivery of high-quality cuisine. A strong background in authentic Italian cuisine preparation, menu execution, and traditional cooking techniques is essential for this role.Responsibilities Supervise and coordinate kitchen staff to ensure timely and efficient food preparation and service.Ensure all food products meet corporate specifications and maintain exceptional Italian culinary standards.Perform periodic quality checks, including temperature control and proper food rotation, to guarantee freshness and safety.Plan and adjust prep production levels based on weekly sales forecasts; prepare par sheets for upcoming production.Maintain accurate food inventory and ensure cost control within budget.Schedule and manage kitchen labor efficiently to meet financial targets.Support Executive Chef with food cost analysis and menu planning, particularly for Italian dishes.Guarantee all stations are properly stocked, organized, and set up for smooth service.Conduct regular kitchen inspections to ensure compliance with Health Department sanitation standards and cleanliness protocols.Oversee preventive maintenance of kitchen equipment and implement cleaning schedules.Provide training, performance evaluation, and professional development for kitchen staff, with an emphasis on Italian cuisine techniques such as pasta-making, sauce preparation, and regional specialties.Assist in setting short- and long-term culinary goals; track progress and follow up on completion.Foster a positive, motivated team culture with high morale and guest satisfaction as the top priority.Qualifications High school diploma or equivalent; formal culinary training preferred.2–3 years of experience as a Sous Chef or equivalent role in a dine-in or fine-dining Italian restaurant.Proven expertise in Italian cuisine, including pasta, pizza, antipasti, risotto, and regional specialties.Ability to work effectively in a high-volume, fast-paced environment.Strong leadership and teamwork skills, with the ability to mentor and develop staff.Knowledge of food safety standards, weights, measurements, and professional cooking procedures.Excellent communication skills in Arabic and English; Italian language skills are a plus.Reliable, detail-oriented, and committed to quality and consistency.Physical stamina to remain on feet for extended periods.Core Competencies Culinary Expertise in Italian Cuisine Team Leadership & Staff Development Operational & Cost Management Results Orientation Guest Experience Focus Seniority level Mid-Senior level Employment type Full-time Job function Management and Manufacturing Industries Hospitality #J-18808-Ljbffr