Sous Chef, Saffron (cold kitchen)

As a Sous Chef (cold kitchen) you will be assisting the Chef de Cuisine to lead, manage and organize all requirements to the highest standards in accordance to the standard operating procedures. You will ensure proper hygiene and sanitation in the areas under your jurisdiction, adequate stocks of working materials, inter department coordination and training. You must ensure and enforce the set service standard procedures by directing, supervising, and motivating staff to perform to their highest level of service.

The Sous Chef, Cold Kitchen is responsible for leading the cold kitchen team and preparing cold dishes, salads, and buffet items in line with the Saffron concept, while strictly adhering to established recipes and standards. The role also involves ensuring that all food items are prepared and stored in compliance with food safety regulations and company policies, and that the work area remains clean, safe, and organized at all times.