Sous Chef Milano

Sous Chef
Milano
Lombardia, Milano

THE WILDE is a perfectly formed, international collection of private membership Clubs combining classical style, excellent food and charming service with cutting edge content, culture and ideas.

It is a private membership club built on foundations of discretion, revelry, culture, and inclusion.

**Sous Chef**:

The Sous Chef plays a crucial role in assisting the Head Chef, or Senior Sous Chef in the daily operations of the exclusive member club's kitchen.

They contribute to menu development, food preparation, and kitchen management, ensuring that culinary standards are maintained and that dishes are prepared efficiently and to the highest standards.

**Main Activities and Responsibilities**:

Support the Head Chef, Senior or Senior Sous Chef in executing culinary activities within the club, including menu planning, food production, and kitchen operations.

Assist in supervising and coordinating the work of kitchen staff, delegating tasks, and ensuring that all activities are carried out efficiently and effectively.

Contribute to menu development by providing input on dish creation, ingredient selection, and presentation techniques.

Assist in maintaining food quality and consistency by monitoring cooking processes, portion sizes, and presentation standards.

Ensure compliance with food safety and sanitation regulations, maintaining a clean and organized kitchen environment and enforcing proper hygiene practices.

Assist in managing inventory levels of food and kitchen supplies, assisting with ordering and stock rotation to minimize waste and ensure availability of necessary ingredients.

Provide training and guidance to junior kitchen staff, helping them develop their culinary skills and knowledge.

Assist with scheduling, staffing, and performance evaluations to ensure optimal staffing levels and a high-performing kitchen team.

Collaborate with other departments to ensure seamless coordination and delivery of dining experiences throughout the club.

Assist with administrative tasks such as inventory management, menu costing, and reporting as required by the Head Chef.

Manage other activities relating to or resulting from what is indicated in the previous points.

**Key Competencies**:

**Required Education and Experience**:

Degree or diploma in Culinary Arts, Hospitality Management, or a related field.

Previous experience working as a Chef de Partie or in a similar role in high-end restaurants, luxury hotels, or exclusive dining establishments.

Strong knowledge of food safety regulations, culinary techniques, and kitchen management principles.

Knowledge of one or more foreign languages is a plus.

**General Knowledge and Technical Skills**:

Proficiency in culinary techniques, including butchery, pastry, and international cuisines.

Familiarity with kitchen equipment and tools, and the ability to use them effectively.

Basic computer literacy for inventory management, scheduling, and administrative tasks.

**Personal and Interpersonal Skills**:

Strong communication and leadership abilities.

Ability to work well under pressure in a fast-paced environment.

Excellent organizational and time management skills.

Collaborative attitude and willingness to work as part of a team.

Passion for culinary excellence and a dedication to providing exceptional dining experiences.