Sous Chef

One of our hospitality clients located in North Malta is currently looking for someone to join their team:

Duties and Responsibilities are but not limited to:

• Act as second-in-command to the Head Chef, steering daily back-of-house operations and personnel.
• Direct the flow of tickets on the line to guarantee prompt, synchronized plate execution during high-volume meal periods.
• Instruct, mentor, and evaluate line cooks, station hands, and culinary apprentices on proper technique and station management.
• Oversee prep and finishing across all line stations, verifying uniform seasoning, presentation aesthetics, and precise portioning.
• Run rigorous quality inspections on outgoing orders to align with recipe specifications and house culinary benchmarks.
• Enforce adherence to local health codes, HACCP protocols, workplace safety rules, and continuous sanitation standards.
• Oversee par levels, monitor daily product rotation (FIFO), and track ingredient consumption to prevent shortages.
• Implement food-waste reduction strategies to protect culinary profit margins and food-cost budgets.
• Interface clearly with front-of-house captains and runners to resolve dietary alerts, ticket modifications, and line bottlenecks.

Requirements:

• 5 to 10 years experience in the kitchen
• Superior grasp of foundational culinary methods, flavor profiles, and commercial kitchen machinery.
• Natural leadership presence paired with articulate interpersonal communication and conflict-resolution skills.
• Demonstrated composure, adaptability, and sharp focus in demanding, fast-paced service rushes.
• Recognized vocational diploma or associate/bachelor's degree in Culinary Arts preferred.
• Fluency in written and verbal with the English, and Maltese language