Sous Chef

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We are seeking an experienced and dynamic Sous Chef to join our culinary team in Baghdad, Iraq. As Sous Chef, you will work alongside the Head Chef to lead kitchen operations, ensuring exceptional food quality, consistency, and innovation. This is a hands-on leadership role that demands strong organizational skills, culinary expertise, and the ability to inspire and develop a talented kitchen team in a fast-paced, high-volume environment.

• Lead and oversee daily kitchen operations, maintaining the highest standards of food quality, presentation, and consistency
• Manage, train, and motivate kitchen staff, fostering a positive, collaborative, and inclusive work culture
• Develop and execute menus in collaboration with the Head Chef, incorporating innovative techniques while maintaining brand standards
• Monitor and control food costs, inventory levels, and ordering to optimize efficiency and profitability
• Ensure strict adherence to food safety, hygiene, and sanitation protocols at all times
• Coordinate seamlessly with front-of-house staff to ensure smooth service delivery and exceptional guest experiences
• Conduct staff scheduling, performance reviews, and provide constructive feedback to support team development
• Troubleshoot operational challenges with decisiveness and resilience, adapting quickly to changing demands
• Maintain detailed records of inventory, food costs, and kitchen performance metrics
• Support the Head Chef in menu planning, recipe development, and culinary innovation initiatives

• Proven experience as a Sous Chef or similar senior kitchen leadership role in a premium or high-volume restaurant environment
• Advanced culinary skills with expertise in food preparation, cooking techniques, and plating standards
• Demonstrated ability to manage, motivate, and develop kitchen teams effectively
• Strong organizational and time management skills with the ability to multitask and prioritize under pressure
• Excellent knowledge of food safety, hygiene standards, and sanitation protocols
• Proficiency in inventory management, cost control, and budget analysis
• Exceptional communication and interpersonal skills with a collaborative approach
• Ability to balance creativity with consistency, maintaining quality across all dishes
• Problem-solving mindset with strong decision-making capabilities
• Flexibility and resilience in adapting to operational changes and challenges
• Culinary degree or professional certification from a recognized culinary institution (preferred)
• Experience with diverse cuisines or specialized cooking methods (preferred)
• Proficiency with kitchen management software and point-of-sale systems (preferred)

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.