Job Description

• The Sous-Chef should be able to prepare and cook food, and know all styles of cooking done in the kitchen, in particular being able to keep the standard of cooking the food produced in our kitchen with self-sufficient when Head Chef is away.

• The Sous-Chef should be able to make sure that the kitchen is a well-oiled machine, preparing food, and managing the kitchen staff to make sure food is prepared quickly and as delicious as possible, and enforcing food safety standards.

• The Sous-Chef is also responsible for overseeing the kitchen staff, which may involve scheduling or dealing with personnel conflicts.

• The Sous-Chef is also in charge of day-to-day operations, helping the Head Chef in scheduling, ordering, and they are the lead line cook.

Job Skills & Requirements

• Knowledge skills

The Sous-Chef should have knowledge of all recipes created by the Head Chef and be able of using all ingredients in an efficient and creative way to fulfil the characteristics of the cuisine produced in the restaurant.

• Leadership skills

The Sous-Chef is the second in charge and often manage the entire kitchen, from the dishwasher to the cooks. The Sous-Chef should have skills of a good leader, who can assign tasks, help on hiring the right people, motivate workers in a high stress environment.

• Hand-Eye Coordination

All chefs that work with knives must have excellent techniques when cutting and preparing food. A hand-eye coordination is needed.

• Sense of Taste and Smell

Delicious food brings in customers. The Sous-Chef is the last line of defense to make sure each piece of food is safe, prepared correctly and tasty. Tasting is a must.

• Time Management skills

Kitchens get busy quickly, food can get ruined easily if you cannot manage your time. Great time management will help you avoid burned or spoiled food and angry customers. \xc2\xa7 Business Acumen The Sous Chefs must understand the restaurant business. They must balance the expenses with the profits, manage the kitchen staff, minimize waste, and keep the kitchen running smoothly. Experience Requirements

• Experience in kitchen is our key requirement. However, appropriated professional training courses are also an indication of how well prepared could be the candidate for the job.

• Knowledge on Mediterranean food cooking can also be a consideration. If you had past experience on Mediterranean food, please highlight it with detail.

• Please join your CV, detailing your past experience, places where you had work, time of work and reasons the lead you to move to new jobs, as well as recommendations letters.

Training on our traditional home style food

• TUGA will provide to the Sous Chef, Chefs and Cooks adequate and intensive training on our traditional home style food . Your willing to learn is a must .