Sous Chef

Sous Chef - Jônt

We are seeking an exceptionally talented and dedicated Sous Chef to join the culinary team of our prestigious two Michelin-starred restaurant. This is a unique opportunity for a highly skilled individual to contribute to an acclaimed kitchen, working alongside a renowned Executive Chef and a passionate team. The ideal candidate will possess an unwavering commitment to culinary excellence, a strong creative vision, and proven leadership abilities.

• Assist the Executive Chef in all aspects of kitchen operations, including menu development, food preparation, and plating.
• Oversee and manage a section of the kitchen, ensuring all dishes are prepared to the highest Michelin-star standards.
• Train, mentor, and supervise junior kitchen staff, fostering a culture of continuous learning and development.
• Maintain strict adherence to hygiene, sanitation, and food safety regulations.
• Manage inventory, control costs, and minimize waste while ensuring the consistent quality of ingredients.
• Collaborate with the Executive Chef on seasonal menu changes and special events.
• Ensure efficient workflow and clear communication within the kitchen.
• Uphold the restaurant's reputation for exceptional dining experiences.

• Minimum of 5 years of experience in a, fine-dining establishment, with at least 2 years in a supervisory role.
• Proven experience working in a Michelin-starred or equivalent acclaimed restaurant is highly preferred.
• Culinary degree or equivalent professional culinary training.
• Exceptional knowledge of classic and modern cooking techniques, as well as an understanding of diverse culinary traditions.
• Strong leadership skills with the ability to motivate and inspire a team.
• Excellent communication and interpersonal skills.
• Ability to work under pressure in a fast-paced environment while maintaining composure and precision.
• Deep understanding of food safety and sanitation standards.
• Creative flair and a passion for developing innovative dishes.
• Flexibility to work evenings, weekends, and holidays as required by the demands of a high-end restaurant.