Sous Chef

Lead kitchen operations, develop bespoke menus, ensure food quality and safety, manage inventory, and mentor culinary team in a luxury setting.

• Lead kitchen operations and supervise culinary staff.
• Develop and execute bespoke menus in line with luxury hospitality standards.
• Ensure food safety compliance, hygiene, and quality across all operations.
• Manage inventory, costs, and budget while optimizing workflow.
• Mentor and train staff, fostering teamwork and culinary excellence.

• Michelin-level experience in French fine dining.
• Strong communication skills and proven kitchen leadership abilities.
• Knowledge of Japanese or Persian cuisine.
• Experience in café environments and strong organizational skills.
• Commitment to sustainability and innovation in culinary education.