The Sous Chef, beside working as a Chef, directs food preparation and collaborates with Executive Chef.
Your objective is: ensuring, in collaboration with Executive Chef, kitchen functioning, organization and cleanliness as well as the workplace safety, food safety, HACCAP and all internal guidelines, policies and SOPs are followed daily.
You will be working together with the Line Cooks, overseeing and supervising kitchen staff as well as assisting the Executive Chef with menu planning, quality control, inventory and management of supplies. Continuous communication with the Head of supply chain will be expected.
The ideal candidate will have passion for customer satisfaction, positive attitude and strong communication skills. They should be willing and able to be flexible with work hours to support the business needs. They should have at least 3 years of experience as a plant-based cook. Graduate of an accredited culinary institution is preferred. Additionaly, good organizational skills and work ethic will be expected.