Executive Sous Chef - Multi-concept project in Poland (International)

• New Gastronomic multi-concept project in Polonia|Opportunity to be part of an Opening team for a unique project in Katowice

New gastronomic project in Poland (Katowice), with different restaurant points in a unique environment. From a multi-concept space to a gastronomic restaurant, lounge & Bar and a JazzBar or a rooftop.

The ideal candidate will bring a wealth of experience from diverse culinary backgrounds and possess the ability to maintain calm and efficiency in a high-pressure environment.

• Creative Input: Collaborate with the Executive Chef to innovate and create new dishes, menus, and culinary concepts.


• Staff Management: Assist in managing, training, and mentoring kitchen staff, including Head Chefs and Sous Chefs, across all outlets. Provide leadership and support to ensure smooth operations.


• Cost Control: Work closely with the Executive Chef to monitor and manage food costs, portion control, and inventory management to maximize profitability.


• Supplier Relationships: Manage relationships with suppliers, ensuring the highest quality of ingredients and maintaining cost-effective procurement strategies.


• Process Establishment: In coordination with the production kitchen (warehouse), focus on establishing efficient processes for production and delivery. Implement standardized procedures across all outlets.


• Operational Support: Provide hands-on support and oversight to all kitchen operations, with the ability to step in and replace Head Chefs or Sous Chefs as needed.


• Staff Training: Lead the formation and development of kitchen staff, ensuring they are well-equipped to perform at the highest standards.


• Executive Chef Coverage: Take on the responsibilities of the Executive Chef in his absence, ensuring continuity of kitchen operations and maintaining high standards.


• Office & Organizational Work: Assist with administrative tasks, including recipe book development, spreadsheet management, and other organizational duties.

• Competitive salary and benefits package.


• Opportunities for professional growth and development.


• A dynamic and collaborative working environment.

• Experience: Minimum of 12 years of experience in a professional kitchen, with significant experience as a Sous Chef or Head Chef.


• Culinary Background: Proven experience across various restaurant settings, including Michelin-star fine dining, hotel restaurants, and casual dining establishments.


• Gastronomy Knowledge: In-depth knowledge of diverse culinary traditions, including Asian, European, and other international cuisines.


• Large Structure Experience: Experience working in large-scale operations, such as hotels or multi-concept restaurant complexes, is mandatory.


• International Experience: Proven track record of working in different countries, bringing a global perspective to the role.


• Events & Banquets: Extensive experience in managing large events, banquets, and catering services.


• English Speaker