Sous Chef

Roles and responsibilities

1. Culinary Expertise:

   • Extensive knowledge of cooking techniques, flavor pairings, and ingredient selection.
   • Mastery of a wide range of cooking styles and cuisines, from traditional methods to modern innovations.

2. Leadership and Management:

   • Strong leadership skills to manage and motivate a diverse kitchen team, including setting a high standard for performance and productivity.
   • Excellent communication skills to interact with both kitchen staff and front-of-house personnel, ensuring smooth operations.

3. Time Management and Organization:

   • Exceptional time-management skills to ensure kitchen operations run smoothly during peak hours and deadlines are met.
   • The ability to delegate tasks effectively while keeping track of multiple aspects of kitchen operations simultaneously.

4. Attention to Detail:

   • Precision and attention to detail in food preparation, presentation, and portion control.
   • Ability to maintain high standards of cleanliness, organization, and quality.

5. Problem-Solving and Decision-Making:

   • Ability to think on your feet and solve problems quickly, whether it’s a staff issue, ingredient shortage, or customer complaint.
   • Good judgment in making decisions related to menu changes, staff discipline, or resolving operational challenges.

6. Creativity and Innovation:

   • Creativity in designing new dishes, experimenting with flavors, and keeping the menu fresh and exciting for customers.
   • Ability to adapt to trends and changing customer preferences while maintaining high-quality offerings.

7. Financial Acumen:

   • Understanding of cost control, inventory management, and budgeting to keep kitchen operations profitable.
   • Familiarity with managing food cost percentages, minimizing waste, and optimizing profitability.

8. Physical Stamina and Endurance:

   • The ability to work long hours in a physically demanding environment, including standing for extended periods and handling hot equipment.
   • Maintaining energy and focus during busy service times and high-stress situations.

Desired candidate profile

As a Sous Chef at Carbone, you will be the second in command in the kitchen under the supervision of the Chef De Cuisine. You will be managing and organising the kitchen team to deliver consistent food quality aimed at creating amazing experiences for guests. You will be ensuring that all safety guidelines are followed and are in accordance to the standard operating procedures as implemented by the Executive Chef. In this role you will be coordinating and supervising food and supplies, budgeting expenses and preparing menus. In the absence of the Chef de Cuisine, you will attend daily briefings and monthly operational meetings in order to ensure that all applicable action points are followed.

About You

The ideal candidate must have a Diploma in Catering with a minimum of 5 years professional kitchen experience. Relevant experience in Italian-American restaurant or in a specific style of cuisine related to the position is also required. Experience in a similar role within a 5-star Hotel environment together with a suitable experience in leadership is essential in this role.