Sous Chef

About the role

The Sous Chef supports the Chef in delivering high‑quality food services at a location in Iraq. This role combines hands‑on cooking, menu development, and team leadership to ensure efficient, safe, and tasty meals for staff and guests.

Key responsibilities

• Coordinate and execute food preparation, cooking, and baking operations.
• Develop and adapt menus based on the type of cuisine and available resources.
• Season, cook, and portion meats, vegetables, desserts, and other dishes.
• Maintain and safeguard government‑provided kitchen equipment, tools, and supplies.
• Follow all safety, fire, health, and workplace regulations.
• Collaborate with other departments to ensure timely and quality service delivery.
• Lead, train, and supervise cooks and kitchen staff.
• Perform additional duties as assigned by the Chef.

Required profile

• At least one year of relevant culinary experience (or equivalent education).
• Ability to work under the supervision of the Chef and assist in training junior staff.
• Familiarity with food safety standards and kitchen hygiene practices.
• Strong organizational skills and attention to detail.

Required skills

• Food preparation and cooking
• Baking and pastry techniques
• Menu planning
• Food safety and sanitation
• Kitchen equipment maintenance
• Team leadership and supervision