Sous Chef for an Italian Restaurant in Africa

The Sous Chef will assist in menu planning and the preparation of high-quality Italian dishes while overseeing daily kitchen operations. They are responsible for supervising staff, managing inventory, and ensuring strict adherence to food safety and sanitation standards.

Candidates must have at least 3 years of experience in an Italian culinary environment and proven experience as a Sous Chef or Chef de Partie. A culinary degree is preferred, and the candidate must be willing to relocate to the Democratic Republic of the Congo.