Sous Chef

Description

Position Summary: Coordinate and supervise daily service, develop recipes, control costs, and lead the kitchen team while implementing food hygiene and safety practices. Key Highlights: 1. High-level professional culinary experience. 2. Mastery of contemporary techniques and passion for gastronomy. 3. Leadership ability and capacity to work under pressure. Sous Chef: * Execute and supervise daily service, ensuring quality standards for taste and presentation. * Coordinate the kitchen team in collaboration with the Executive Chef. * Develop and standardize recipes, technical sheets, and processes. * Control costs, waste, and inventory turnover. * Implement hygiene, organization, and food safety practices (HACCP). * Actively participate in research and development of new dishes aligned with the restaurant's concept. * Continuously train the team. Profile: * Minimum 3 years of professional culinary experience, preferably in a high-end restaurant. * Proficiency in contemporary techniques (fermentation, aging, temperature control, etc.). * Leadership, organizational skills, and attention to detail. * Ability to consistently work under pressure. * Passion for ingredients, seasonality, and gastronomic evolution. Salary: Starting from $19,400.00 per month Work Location: On-site employment