Sous Chef_Cold Kitchen

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Sous Chef - Cold Kitchen 

We are seeking a talented and experienced Sous Chef Cold Kitchen  to join our culinary team in Baghdad, Iraq. As a key member of our kitchen staff, you will be responsible for overseeing a specific section of the kitchen, ensuring the highest standards of food quality and presentation.
 

What you will be doing:

• Ensure food standards, preparation, presentation and cooking techniques meet Brand Standard guidelines and are maintained at that level. 
• Strive continually for innovative, quality, value for money food which is presented and served in the most complimentary way.
• Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
• Supervise and coordinate all activities in the cold kitchen section.
• Prepare and ensure consistent quality of salads, sandwiches, canapés, dressings, dips, and other cold menu items.
• Oversee mise en place and ensure readiness for service.
• Maintain food presentation standards according to the establishment’s guidelines.
• Monitor portion control, waste management, and stock levels.
• Ensure compliance with food safety, sanitation, and hygiene standards (HACCP).
• Train, guide, and motivate junior chefs and kitchen staff.
• Collaborate with the Executive Chef to develop new cold kitchen recipes and menus.
• Conduct regular checks on equipment, ensuring proper maintenance and functionality.
• Assist in managing inventory and placing requisitions for supplies as needed
• Co-ordination of the stewarding team to meet the kitchen’s requirements.
• Any other duties assigned by Executive Chef 

• Proven experience as a Sous Chef in a cold kitchen (hospitality, catering, or fine dining).
• Strong knowledge of cold kitchen techniques, food safety, and culinary trends.
• Excellent organizational and leadership skills.
• Ability to work under pressure and maintain consistency in a fast-paced environment.
• Creativity and attention to detail in food presentation.
• Culinary diploma or equivalent qualification is preferred.
• Knowledge of HACCP and kitchen hygiene regulations