Italian Sous Chef

Role & responsibilities

• Prepare and supervise authentic Italian dishes, including pasta, risotto, pizza, antipasti, sauces, seafood, meat, and desserts.
• Ensure recipes, portion sizes, presentation, and cooking techniques meet established standards.
• Assist the Chef in menu planning, recipe development, and daily specials.
• Supervise and train Commis Chefs, Demi Chefs, and other kitchen team members.
• Coordinate kitchen operations during busy service periods.
• Monitor food quality, freshness, temperature, and presentation.
• Prepare fresh pasta, sauces, stocks, and other Italian components as required.
• Maintain proper food storage and FIFO procedures.
• Monitor inventory and assist with ordering ingredients.
• Control food costs and minimise wastage.
• Maintain high standards of kitchen cleanliness, hygiene, and food safety.
• Ensure proper operation and cleanliness of kitchen equipment.
• Handle guest complaints or special dietary requirements professionally.
• Support the Executive Chef and take charge of the kitchen in their absence.

Preferred candidate profile

• 3-6 years of professional culinary experience, preferably in Italian cuisine.
• Previous experience as a Sous Chef, Chef de Partie, or Senior Chef in a reputed restaurant, hotel, or fine-dining establishment.
• Strong knowledge of authentic Italian cooking techniques, ingredients, and traditional recipes.
• Hands-on expertise in fresh pasta, risotto, pizza, sauces, antipasti, seafood, and meat preparations.
• Culinary qualification or diploma from a recognised culinary institute preferred.
• Strong leadership skills with the ability to train, motivate, and supervise kitchen staff.
• Good understanding of food cost, portion control, inventory management, and wastage reduction.
• Thorough knowledge of HACCP, food safety, hygiene, and kitchen sanitation standards.
• Creative, disciplined, detail-oriented, and passionate about Italian gastronomy.
• Ability to maintain consistency and quality while working in a fast-paced, high-volume kitchen.
• Good communication and teamwork skills.
• Flexibility to work shifts, weekends, and holidays as required.