Position Summary

The Sous Chef supports the Executive Chef in overseeing daily kitchen operations, supervising Chef de Partie and kitchen staff, and ensuring consistent delivery of high-quality cuisine. A strong background in authentic Italian cuisine preparation, menu execution, and traditional cooking techniques is essential for this role.

Key Duties & Responsibilities

• Supervise and coordinate kitchen staff to ensure timely and efficient food preparation and service.

• Ensure all food products meet corporate specifications and maintain exceptional Italian culinary standards.

• Perform periodic quality checks, including temperature control and proper food rotation, to guarantee freshness and safety.

• Plan and adjust prep production levels based on weekly sales forecasts; prepare par sheets for upcoming production.

• Maintain accurate food inventory and ensure cost control within budget.

• Schedule and manage kitchen labor efficiently to meet financial targets.

• Support Executive Chef with food cost analysis and menu planning, particularly for Italian dishes.

• Guarantee all stations are properly stocked, organized, and set up for smooth service.

• Conduct regular kitchen inspections to ensure compliance with Health Department sanitation standards and cleanliness protocols.

• Oversee preventive maintenance of kitchen equipment and implement cleaning schedules.

• Provide training, performance evaluation, and professional development for kitchen staff, with an emphasis on Italian cuisine techniques such as pasta-making, sauce preparation, and regional specialties.

• Assist in setting short- and long-term culinary goals; track progress and follow up on completion.

• Foster a positive, motivated team culture with high morale and guest satisfaction as the top priority.

Job Requirements

• High school diploma or equivalent; formal culinary training preferred.

• 2–3 years of experience as a Sous Chef or equivalent role in a dine-in or fine-dining Italian restaurant.

• Proven expertise in Italian cuisine, including pasta, pizza, antipasti, risotto, and regional specialties.

• Ability to work effectively in a high-volume, fast-paced environment.

• Strong leadership and teamwork skills, with the ability to mentor and develop staff.

• Knowledge of food safety standards, weights, measurements, and professional cooking procedures.

• Excellent communication skills in Arabic and English; Italian language skills are a plus.

• Reliable, detail-oriented, and committed to quality and consistency.

• Physical stamina to remain on feet for extended periods.

Core Competencies

• Culinary Expertise in Italian Cuisine

• Team Leadership & Staff Development

• Operational & Cost Management

• Results Orientation

• Guest Experience Focus