Sous chef
we are seeking a seasoned sous chef to join our team. The ideal candidate will have a passion for culinary excellence and a proven track record of managing large-scale food and beverage operations.
job description
the sous chef will work closely with the executive chef to design, plan, and update menus that take into account ingredient seasonality, culinary trends, and customer preferences.
this role requires a creative and results-driven individual who can develop unique, cuisine-appropriate menus, including options for international, mexican, and vegetarian dishes.
duties and responsibilities
* menu development: assist the executive chef in designing, planning, and updating menus, taking into account factors such as ingredient seasonality, culinary trends, and customer preferences.
* develop unique, cuisine-appropriate menus, including options for international, mexican, and vegetarian dishes.
* coordinate the preparation and rotation of the weekly menu, ensuring adherence to approved recipes, portion sizes, and pricing.
* stay current with industry trends and incorporate relevant innovations.
* oversee and participate in daily kitchen operations.
* assume responsibility for the food and beverage area in the absence of the executive chef.
kitchen team management
* assist the executive chef in supervising and coordinating the work of kitchen staff, including assistants and event personnel.
* promote creative ideas to enhance kitchen performance.
* coordinate with kitchen supervisors, cooks, and operational staff to ensure excellent execution of food services and events.
* supervise and manage the proper supply of products and ingredients for food preparation.
compliance with food safety regulations
* supervise and coordinate personnel activities to ensure the operation and service of food and beverage areas comply with regulations.
* ensure all kitchen operations adhere to food safety regulations and hygiene standards.
* implement and oversee procedures for proper food handling and cleanliness of work areas, in accordance with guidelines and certifications.
* ensure the implementation of certification across all kitchens.
client interaction and event management
* in the absence of the executive chef, collaborate with other departments to plan and execute special events, banquets, and à la carte services.
requirements and qualifications
* bachelor's degree in gastronomy or a related field.
* minimum of 10 years of verifiable experience managing large-scale food and beverage operations.
* expert knowledge of international and national cuisine.
* proficiency in planning, f&b services and pricing, food safety, and hygiene.
* results-oriented and able to work by objectives.
* advanced english proficiency.
* strong leadership and conflict management skills.
* experience with certification implementation.
* flexible schedule to meet operational demands.
* valid driver's license and ability to drive.
we offer an attractive remuneration package and support for continuous professional development.
our benefits include year-end bonus, vacation premium, life and medical insurance, supermarket coupons, savings fund, and social benefits.