Sous-Chef All Day Dining
Core
Supervise and actively participate in All Day Dining kitchen operations, ensuring consistency, quality, and presentation of Mediterranean and international dishes.
Role type
Sous-Chef (All Day Dining)
Builds
Production of Mediterranean and international cuisine for high-volume dining services
Domain
Hospitality / All Day Dining / Mediterranean & International Cuisine
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Mediterranean and international cooking techniques, brigade management, menu development, food cost control, HACCP compliance, inventory management, high-volume service execution
Preferred skills
4-5 star hotel experience, pre-opening or hotel opening experience, ability to replace Executive Chef
Responsibilities
Supervise daily kitchen operations, train and lead kitchen staff, ensure menu standards and presentation, manage inventory and food costs, maintain HACCP hygiene standards, collaborate with F&B teams, cover for Chef de Cuisine
Seniority
Mid-level, hands-on IC