Requirements:
- A culinary degree or formal training from a culinary school preferred
- 2 to 3 years of experience as sous chef or similar position (junior sous chef or senior CDP) in a professional kitchen
- Proficiency in cooking techniques, knife skills, and a deep understanding of various cuisines.
- Strong leadership and communication skills to manage kitchen staff effectively.
- Meticulous attention to detail is essential for maintaining food quality and presentation.
- The ability to work in a fast-paced, high-stress environment and adapt to changing circumstances is crucial.
