Sous Chef/cdp
3 months ago
**Experience**: Minimum 5 years of experience in Continental and Mediterranean cuisine.
**Key Responsibilities**:
- **Menu Development**:
- Design and develop a diverse menu that highlights Continental and Mediterranean flavors.
- Create innovative dishes that appeal to a wide range of palates while maintaining authenticity.
- **Food Preparation**:
- Oversee the preparation and cooking of all dishes, ensuring consistency and excellence in every plate.
- Utilize fresh, high-quality ingredients to create flavorful and visually appealing dishes.
- **Kitchen Management**:
- Supervise kitchen staff, ensuring they adhere to culinary standards and safety regulations.
- Manage inventory, ordering supplies, and controlling food costs.
- Ensure the kitchen operates smoothly, efficiently, and cleanly.
- **Quality Control**:
- Maintain the highest standards of food quality, taste, and presentation.
- Regularly taste and adjust recipes to ensure consistency and satisfaction.
- **Training & Development**:
- Train and mentor junior chefs and kitchen staff on techniques and kitchen operations.
- Stay updated on culinary trends and incorporate them into the menu where appropriate.
- **Customer Interaction**:
- Occasionally interact with guests to gather feedback and tailor dishes to their preferences.
- Ensure customer satisfaction by accommodating special dietary needs and requests.
**Requirements**:
- Proven experience as a Chef specialising in Continental and Mediterranean cuisines.
- Strong knowledge of kitchen operations, food safety, and hygiene standards.
- Excellent leadership and team management skills.
- Creativity and passion for culinary arts, with a keen eye for detail.
- Ability to work in a fast-paced environment and handle pressure with ease.
**Experience**:
- total work: 8 years (required)
- Continental Cuisine: 5 years (required)
Work Location: In person
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