{"id":4124102,"url":"https://alion.io/job/konnekt-sous-chef-2","title":"Sous Chef","company":{"id":2401965,"name":"Konnekt","domain":"konnekt.com","url":"https://alion.io/company/konnekt-com","size_band":"51-200","is_staffing_agency":true,"employer_type":"agency","is_intermediary":false,"listed_via":null,"ats_vendor":"Schema","truth_index":{"grade":"A","score":86,"open_postings":95,"ghost_share":0,"stale_share":0.537,"repost_share":0.021,"time_to_fill_p50_days":47,"computed_at":"2026-11-12T10:38:37Z"}},"role":"Hospitality","role_family":"Hospitality","seniority":"senior","employment_type":"part_time","work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"explicit","locations":["Malta"],"countries":["MT"],"hiring_countries":[],"hiring_countries_total":0,"salary":{"min":33000,"max":35000,"currency":"EUR","period":"year","gross":null,"usd_annual":38846},"salary_estimate":null,"experience_years_min":5,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[],"status":"live","first_seen_at":"2026-11-11T13:51:33Z","employer_posted_date":"2026-11-12","last_verified_at":"2026-11-12T14:00:20Z","board_verified":true,"closed_at":null,"days_open":1,"trust":{"level":"ok","repost_count":null,"flags":[],"days_open":1},"description":"One of our hospitality clients located in North Malta is currently looking for someone to join their team:\nDuties and Responsibilities are but not limited to:\nAct as second-in-command to the Head Chef, steering daily back-of-house operations and personnel.\nDirect the flow of tickets on the line to guarantee prompt, synchronized plate execution during high-volume meal periods.\nInstruct, mentor, and evaluate line cooks, station hands, and culinary apprentices on proper technique and station management.\nOversee prep and finishing across all line stations, verifying uniform seasoning, presentation aesthetics, and precise portioning.\nRun rigorous quality inspections on outgoing orders to align with recipe specifications and house culinary benchmarks.\nEnforce adherence to local health codes, HACCP protocols, workplace safety rules, and continuous sanitation standards.\nOversee par levels, monitor daily product rotation (FIFO), and track ingredient consumption to prevent shortages.\nImplement food-waste reduction strategies to protect culinary profit margins and food-cost budgets.\nInterface clearly with front-of-house captains and runners to resolve dietary alerts, ticket modifications, and line bottlenecks.\nRequirements:\n5 to 10 years experience in the kitchen\nSuperior grasp of foundational culinary methods, flavor profiles, and commercial kitchen machinery.\nNatural leadership presence paired with articulate interpersonal communication and conflict-resolution skills.\nDemonstrated composure, adaptability, and sharp focus in demanding, fast-paced service rushes.\nRecognized vocational diploma or associate/bachelor's degree in Culinary Arts preferred.\nFluency in written and verbal with the English, and Maltese 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