Senior Sous Chef

You can run a section and run a team on the same night without losing either. You have cooked Italian or European food at a level where technique is second nature. You understand kitchen economics: food cost, waste, and portioning are not someone else's problem. You communicate clearly under pressure and your team moves better because of it. You believe that a clean, organised kitchen is not a preference, it is a standard.

Requirements

You have at least three years of experience in a premium kitchen, with time spent in a senior line or sous chef position. You are fluent in kitchen systems, from mise en place discipline to inventory and vendor coordination.