Cafe Milano Restaurant Sous Chef
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Key skills for this role
About the Role
About the role The Cafe Milano Restaurant Sous Chef is the second-in-command in the kitchen and plays a critical role in managing daily operations, maintaining high food quality.
Key Skills for This Role
Responsibilities
- Oversee daily kitchen operations, ensuring timely and high quality food preparation
- Supervise, mentor, and coordinate all kitchen staff, including Chef de Partie and Junior Sous Chef
- Maintain strict adherence to hygiene, sanitation, and safety standards
- Assist the Restaurant Chef in menu planning, recipe development, and cost control
- Manage inventory, food ordering, and supplier coordination
- Monitor food presentation, portion control, and consistency across all outlets
- Participate in staff training, performance reviews, and team development
- Support special events, banquets, and catering functions
- Perform other tasks as assigned by the Restaurant Chef
Requirements
- Minimum of at least 5 years of experience in a similar role in a luxury brand
- Culinary diploma or equivalent professional training preferred
- Strong leadership, decision making, and team management skills
- Ability to manage, mentor, and develop junior staff effectively
- Excellent organizational, communication, and problem solving abilities
- In depth knowledge of cooking techniques, kitchen operations, and menu planning
- Understanding of hygiene, sanitation, and safety regulations in a professional kitchen
- Creativity, attention to detail, and commitment to high food standards
- Proficient in English (speaking, reading, writing)
- Excellent interpersonal, verbal, and written communication skills
Full Job Posting
About the role
- The Cafe Milano Restaurant Sous Chef is the second in command in the kitchen and plays a critical role in managing daily operations, maintaining high food quality standards, and supervising all kitchen staff.
- This position ensures operational efficiency, supports menu development, and upholds hygiene, safety, and organizational standards in alignment with the Restaurant Chef's vision.
What you will do
- Oversee daily kitchen operations, ensuring timely and high quality food preparation.
- Supervise, mentor, and coordinate all kitchen staff, including Chef de Partie and Junior Sous Chef.
- Maintain strict adherence to hygiene, sanitation, and safety standards.
- Assist the Restaurant Chef in menu planning, recipe development, and cost control.
- Manage inventory, food ordering, and supplier coordination.
- Monitor food presentation, portion control, and consistency across all outlets.
- Participate in staff training, performance reviews, and team development.
- Support special events, banquets, and catering functions.
- Perform other tasks as assigned by the Restaurant Chef.
What you bring
- A minimum of at least 5 years of experience in a similar role in a luxury brand.
- Culinary diploma or equivalent professional training is preferred.
- Strong leadership, decision making, and team management skills.
- Ability to manage, mentor, and develop junior staff effectively.
- Excellent organizational, communication, and problem solving abilities.
- In depth knowledge of cooking techniques, kitchen operations, and menu planning.
- Understanding of hygiene, sanitation, and safety regulations in a professional kitchen.
- Creativity, attention to detail, and commitment to high food standards.
- Proficient in English (speaking, reading, writing).
- Excellent interpersonal, verbal, and written communication skills.
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