Sous Chef at Feuille
(One Michelin-starred and Michelin Green Star)

Responsibilities:

- Assist the Head Chef in the development and organization of all culinary menus.
- Coordinate and oversee food production processes to ensure timely execution.
- Uphold the utmost standards of quality and consistency in all products.
- Possess a strong understanding of monitoring food and labor expenses.
- Accountable for the preparation and cooking of dishes that exemplify superior freshness and flavor.
- Supervise and train kitchen personnel.
- Collaborate closely with management to modify food menus in response to customer feedback and promotional activities.
- Ensure that the kitchen environment adheres to high standards of food quality, safety, and cleanliness.
- Maintain order and discipline within the kitchen during peak service times.


Requirement:

- Proficient in food and beverage operations, cost management, and promotional strategies.
- Comprehensive knowledge of diverse cooking techniques, ingredients, equipment, and processes.
- Possesses a robust business acumen along with operational, administrative, and interpersonal abilities.
- A minimum of 3-4 years of experience in a kitchen setting as a chef or in a related food and beverage role, including at least 2 years in a managerial or supervisory capacity within fine-dining establishments, demonstrating effective management and leadership capabilities.
Well-versed in the culture of fine food and beverages.
- A collaborative team member with strong communication and supervisory competencies.
Exhibits excellent interpersonal, management, and problem-solving skills.
- Highly organized and detail-oriented, with a strong sense of accountability.
- Possesses sound knowledge of hygiene practices.
- Proficient in both spoken and written English.

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