Who Are We?We as Nusr-Et, are a culinary empire that crafted the art of dining with its unique blend of exquisite flavors and theatrical presentation. Renowned for its mastery of fine cuts, Nusr-Et has captivated the taste buds of discerning diners worldwide.Nusr-Et boasts an extensive international presence, with around 30 restaurants strategically located in prominent cities across the globe, including New York, London, Dubai, Istanbul, and Miami. The culinary prowess of Nusr-Et is underscored by making each dining experience a celebration of taste and texture.Nusr-Et reflects a commitment and dedication to excellence. But this is what meets the eye. Do you want to know what goes on behind the scenes in creating such unforgettable culinary journeys? If your answer is yes, then get ready to get a taste of the fine dining world at Nusr-Et.Nusr-Et is actively seeking a talented and dynamic individual to join our team in the capacity of a Sous Chef (Milan). This exciting opportunity is tailor-made for a high-performing professional who possesses a passion for excellence and a penchant for driving organizational growth. As a key member of our team, the successful candidate will play a pivotal role in shaping the future of our organization.Sounds like you? Then read the job description below and apply now.What Do We Look For?Minimum 10 years of experience in high-end restaurantsAt least 5 years of experience as a Sous Chef in A+ or fine dining establishmentsWillingness to relocate when requiredStrong expertise in budget planning, cost control, and executionExtensive knowledge of people management, food safety, sanitation, food products, and kitchen equipmentGuest-focused mindset with a commitment to delivering the highest quality experienceAbility to thrive in a fast-paced environment while ensuring each guest feels valued and specialWhat Will You Work On?Ensure the quality of all food served consistently meets A+ standards while effectively controlling costsComply with all regulations, health & safety requirements, and company standardsOversee and manage the day-to-day operations of the kitchen, including staff productivity, facilities, equipment, food standards, and sales performance, through effective communication and delegationImplement and maintain strong controls over stock rotation, inventory levels, food wastage, portioning, HSE compliance, and staffing to achieve monthly gross profit targetsLead and support the kitchen team in areas such as discipline, uniform standards, training, and overall working conditions, liaising with the General Manager where necessaryDevelop, execute, and maintain the restaurant’s opening strategy, ensuring consistent adherence to established standardsClosely monitor the operational needs and requirements of the kitchen to ensure seamless service and efficiency