Experienced Cook / Sous Chef

Job Brief:

The Sous Chef is in charge of food preparation, planning, and directing it to whichever kitchen staff they choose. This can include a significant degree of supervision as the assistant executive chef will help with menu decisions and inventory management while being an influential member of a restaurant.

Responsibilities:

1. Assist the Head Chef in the daily operations of the kitchen
2. Manage and train the kitchen staff
3. Ensure that all food is prepared to the highest standard and presented in a timely manner
4. Maintain cleanliness and hygiene in the kitchen
5. Oversee inventory and ordering of supplies
6. Help to create new dishes and menu items

Skills Required:

1. Minimum of 4 years of experience as a Sous Chef in a Mediterranean restaurant
2. Strong knowledge of Mediterranean cuisine and cooking techniques
3. Ability to work in a fast-paced environment and manage multiple tasks
4. Excellent communication and leadership skills
5. Attention to detail and a passion for food
6. Must be available to work evenings, weekends and holidays