Sous Chef / Junior Sous Chef

Job Responsibilities:

• Assist the Executive Chef in planning and executing menus that highlight traditional and modern Spanish cuisine.  
• Oversee daily kitchen operations, ensuring efficiency, cleanliness, and compliance with health and safety standards.  
• Prepare and cook a wide range of Spanish dishes, including tapas, paellas, seafood, and regional specialties.  
• Train, mentor, and supervise kitchen staff to maintain high standards of food preparation and presentation.  
• Collaborate on menu development, incorporating seasonal ingredients and innovative ideas while staying true to Spanish culinary traditions.  
• Monitor inventory levels, order supplies, and manage food costs effectively.  
• Ensure consistency in taste, quality, and presentation across all dishes served.  
• Assist in managing kitchen schedules, staff performance, and conflict resolution.  
• Maintain a positive and professional work environment that fosters teamwork and creativity.  

Job Requirements:

• Proven experience as a Sous Chef or similar role, specializing in Spanish cuisine is advantage.  
• In-depth knowledge of Spanish cooking techniques, ingredients, and regional flavors.  
• Culinary degree or equivalent training is preferred.  
• Strong leadership skills with the ability to motivate and manage a diverse team.  
• Excellent organizational and time-management skills.  
• Ability to work under pressure in a fast-paced environment while maintaining attention to detail.  
• Familiarity with inventory management and food cost control.  
• Passion for culinary arts and a commitment to continuous learning and improvement.