Sous Chef - Italian Restaurant

Overview

Key Responsibilities

• Support the Chef De Cuisine in managing the day-to-day operations of the Italian restaurant kitchen.
• Ensure all dishes are prepared and presented in accordance with established recipes, presentation standards, and portion controls.
• Maintain consistency, quality, and authenticity across all menu offerings and culinary experiences.
• Supervise food preparation, cooking techniques, plating, and service standards within the assigned kitchen operations.
• Assist in the development of menus, seasonal specialties, and innovative culinary concepts inspired by authentic Italian cuisine.
• Ensure smooth and efficient kitchen operations during all service periods while maintaining luxury hospitality standards.
• Monitor food quality, freshness, and storage procedures to ensure compliance with food safety, hygiene, and HACCP standards.
• Maintain cleanliness, organization, and operational readiness of all kitchen areas, equipment, and storage facilities.
• Assist in stock control, inventory management, purchasing, and minimizing food wastage while maintaining cost efficiency.
• Lead, train, and motivate culinary colleagues to support professional development and high team performance.
• Support recruitment, scheduling, performance management, and coaching of kitchen colleagues when required.
• Collaborate closely with culinary and front-of-house teams to ensure seamless service and memorable guest experiences.
• Support VIP events, private dining experiences, and bespoke culinary requests with professionalism and attention to detail.
• Maintain strong knowledge of Italian cuisine, ingredients, cooking techniques, market trends, and luxury dining expectations.
• Ensure compliance with all health, safety, sanitation, and hotel operating procedures.
• Demonstrate professionalism, creativity, leadership, and attention to detail in all aspects of kitchen operations and food presentation.