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We are proud to announce the upcoming opening of Art Riverfront Hotel in Tbilisi, scheduled for Summer 2026. The property will feature 152 guest rooms, all day dining Restaurant, Bar, Terrace, Conference facilities and Gym designed to deliver a contemporary hospitality experience in Tbilisi.

We are currently looking for a Sous Chef in Tbilisi who will support the Executive Chef in managing the daily kitchen operations, ensuring the highest culinary standards, consistent food quality, and exceptional guest satisfaction.

Key responsibilities of the Sous Chef include, but are not limited to:

** Assisting in menu development and ensuring alignment with business objectives, market trends, and guest expectations;
** Supporting the development, implementation, and continuous improvement of kitchen operational procedures and standards;
** Leading daily briefings and coordinating kitchen operations in the absence of the Executive Chef;
** Ensuring effective internal communication through logbooks, handovers, and team briefings;
** Delivering exceptional culinary standards and ensuring consistent food quality, presentation, and guest satisfaction;
** Handling guest feedback, complaints, and special requests in a professional and timely manner;
** Supporting cost control initiatives, including recipe standardization, portion control, and waste management;
** Assisting in inventory management, stock control, and ensuring proper use and maintenance of kitchen equipment;
** Supervising daily kitchen operations, especially during peak hours, ensuring efficiency and smooth workflow;
** Ensuring compliance with brand standards, food safety, hygiene, and operational procedures;
** Monitoring product quality and working closely with purchasing to ensure the best quality ingredients;
** Collaborating with other departments to ensure seamless service and overall guest satisfaction;
** Participating in recruitment, training, and development of kitchen team members;
** Coaching and motivating team members to enhance performance, creativity, and teamwork;
** Ensuring compliance with health, safety standards and company policies and procedures;

Qualifications:

** Proven experience as a Sous Chef or in a similar supervisory role within a high-volume kitchen environment;
** Strong knowledge of culinary techniques, food safety standards, and kitchen operations;
** Demonstrated leadership skills with the ability to train, motivate, and manage team;
** Solid understanding of cost control, inventory management, and kitchen financials;
** Excellent organizational and time-management skills;
** Strong communication and interpersonal skills;
** Relevant culinary degree or professional certification is preferred;
** Fluency in Georgian; English language skills are preferred;
** Proficiency in MS Office;

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