Sous Chef - World Expo 2027, Belgrade (US National Only)

Job Purpose The Sous Chef is the Executive Chef's second-in-command, running the kitchen day-to-day and stepping up in the Executive Chef's absence. The post holder drives production, quality and food safety on the line, leads the brigade during service and helps deliver VIP and event menus to the pavilion's standards. Key Responsibilities Kitchen operations • Run daily kitchen production and service; expedite the pass and keep quality and timing on standard. • Deputise fully for the Executive Chef, taking charge of the kitchen when required. • Ensure mise-en-place, station readiness and consistent execution of recipes and specifications. Food safety and quality • Enforce HACCP, hygiene, temperature control, allergen management and traceability on every shift.…