Sous Chef

Toro Toro Restaurant Limited

TORO TORO RESTAURANT LTD is a steakhouse restaurant and represents Latin American culinary diversity in the hospitality industry.

We are looking for a Sous Chef with a passion for hospitality and a drive for excellence to oversee and operate our well-established and highly-acclaimed restaurant TORO TORO at Mercury Tower by Zaha Hadid Architects.


Position Summary:

We are seeking an experienced and enthusiastic Sous Chef to join our team at our vibrant
Latin American concept restaurant. In this key role, you will collaborate closely with the
Head Chef to oversee all facets of kitchen operations, contributing significantly to menu
development, upholding the highest standards of food quality and presentation, and
leading our kitchen team in crafting exceptional dining experiences for our guests.

Core Responsibilities:

Innovative Menu Development: Work alongside the Head Chef to research, design, and introduce authentic Latin
American dishes that capture the essence and diversity of the region's flavours.

Culinary Excellence: Execute menu items with meticulous attention to detail, focusing on flavours profiles,
plating aesthetics, and precise portion control.

Team Leadership and Development: Provide guidance and mentorship to the kitchen staff, including line cooks, prep cooks, and dishwashers, ensuring adherence to recipes and maintaining high-quality standards.

Operational Oversight: Manage day-to-day kitchen activities, from food preparation to dish assembly,
guaranteeing efficient operation during peak service times.

Inventory Management: Monitor and manage ingredient and supply inventory, optimizing stock levels while
reducing waste.

Sanitation and Safety Compliance: Maintain rigorous sanitation and food safety practices, aligning with health regulations and company policies.

Front-of-House Collaboration: Ensure effective communication and cooperation between kitchen and dining area staff to facilitate a harmonious service environment.

Staff Training: Lead training sessions for kitchen personnel on cooking techniques, safety protocols, and
cleanliness standards.

Workforce Planning: Assist with scheduling and staffing decisions to ensure proper coverage and cost
efficiency.

Culinary Trend Awareness: Stay abreast of the latest trends, techniques, and ingredients in Latin American cuisine,
integrating innovative concepts into the restaurant's offerings.

Qualifications

Proven background as a Sous Chef or in a similar leadership capacity within a bustling
restaurant setting, with a specialization in Latin American cuisine highly regarded.

Culinary Expertise: Deep understanding of Latin American culinary traditions, ingredients, and techniques.

Skill Set: Exceptional cooking skills, including expertise in knife handling, diverse cooking
methodologies, and food presentation.

Leadership: Demonstrated ability to inspire and lead a team of culinary professionals, fostering an
environment of growth and excellence.

Organizational Abilities: Outstanding organizational and time-management skills, capable of efficiently multitasking
in a dynamic setting.

Flexibility: Availability to work varied hours, including evenings, weekends, and holidays, reflective of
the restaurant industry's demands.

Passion for Excellence: A strong commitment to achieving excellence and delivering unparalleled dining