Savoury Sous-Chef - Pasticceria Cova

✨ Position Summary The Savoury Sous-Chef is the second-in-command of the savoury kitchen, supporting the Executive Chef in leading daily operations, supervising the culinary team, and ensuring consistent execution of refined Italian inspired dishes. This role combines technical mastery, menu development, and team mentorship to uphold Cova’s standards of elegance, precision, and cultural storytelling. 🎯 Key Responsibilities 1. Daily Production & Service Execution Oversee mise en place and preparation of savoury dishes, antipasti, pasta, and main courses. Lead the team during service, ensuring timing, consistency, and brand-aligned presentation. Monitor portion control, flavor balance, and plating aesthetics. 2. Team Supervision & Training Supervise chefs de partie and commis with clear task delegation and coaching. Support onboarding and training in Italian and French culinary techniques. Foster a disciplined, collaborative, and emotionally intelligent kitchen culture. 3. Menu Development & Seasonal Adaptation Assist the Executive Chef in creating seasonal menus, boutique exclusives, and event offerings. Conduct tastings and refine recipes to ensure consistency and scalability. Document new recipes and ensure proper training for execution. 4. Stock Control & Inventory Management Monitor daily ingredient usage and maintain accurate par levels. Ensure proper stock rotation (FIFO), portioning, and waste minimization. Assist in receiving deliveries, checking quality, and storing items according to HACCP standards. 5. Hygiene, Safety & Compliance Ensure all savoury stations meet hygiene, safety, and local regulatory standards. Maintain cleaning schedules, temperature logs, and production records. Uphold SOPs for allergen control, cross-contamination prevention, and food handling. 6. Cross-Functional Coordination Liaise with pastry, FOH, and retail teams to ensure smooth service flow and timing. Support boutique events, seasonal activations, and VIP requests with bespoke savoury offerings. Communicate effectively with service teams to ensure guest satisfaction. 7. Crisis Response & Service Continuity Act as the point of contact during unexpected challenges such as equipment failure or staff shortages. Implement contingency plans to maintain product quality and service flow under pressure. Lead calmly and decisively during peak hours. 8. Supplier & Ingredient Liaison Collaborate with procurement and premium suppliers to secure authentic Italian/French ingredients. Ensure ingredient quality, traceability, and alignment with brand heritage. 9. Innovation & Culinary Storytelling Contribute creative input to seasonal dishes and chef’s specials that highlight cultural heritage. Train staff to communicate the story behind dishes, ingredients, and culinary traditions. 🧠 Qualifications & Competencies Experience Minimum 5–7 years in luxury savoury kitchens, with at least 2 years in a supervisory role. Strong foundation in Italian and French culinary techniques. Technical Skills Expertise in pasta, sauces, braising, roasting, and classic French techniques. Familiarity with HACCP, hygiene protocols, and temperature control systems. Basic understanding of inventory systems and production planning. Soft Skills & Presence Strong communication in English; Italian, French, or Thai a plus. High emotional intelligence and ability to lead with empathy and clarity. Calm, solution-oriented leadership under pressure. Impeccable grooming and brand-aligned presence. 🌟 Brand DNA Alignment The Savoury Sous-Chef must consistently embody: Elegance in technique, leadership, and kitchen culture. Precision in execution, timing, and presentation. Warmth in mentorship, collaboration, and team morale. Storytelling through seasonal dishes and ingredient heritage. Discipline in hygiene, SOPs, and operational consistency. Emotional Resonance in creating savoury experiences that reflect Milanese charm. 📈 Performance Evaluation Criteria Consistency in taste, texture, and presentation. Team coordination, morale, and skill development. Hygiene audits and SOP compliance. Stock control accuracy and waste reduction. Responsiveness during peak hours and service challenges. Contribution to seasonal menu development and boutique activations. Leadership impact and support of Executive Chef’s vision.