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

TGP International
Belgrade
Workplace: OnsiteContractFunction: Hospitality & Food ServiceExperience: 5+ yearsSkills: ["Leadership","Training","Quality focus","Time management","Discretion"]

Serve as the Executive Chef’s second-in-command, running daily kitchen production and service and deputizing fully when needed. Lead the brigade during high-volume Expo periods, ensuring consistent recipe execution, mise-en-place, and station readiness. Drive food safety and quality by enforcing HACCP, hygiene, temperature control, allergen management, traceability, and Serbian labeling, while supporting food-cost control and VIP/diplomatic menu delivery.

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TGP International
TGP International
1 month ago

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

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Last checked: 4 hours agoStatus: Live

Job Summary

Serve as the Executive Chef’s second-in-command, running daily kitchen production and service and deputizing fully when needed. Lead the brigade during high-volume Expo periods, ensuring consistent recipe execution, mise-en-place, and station readiness. Drive food safety and quality by enforcing HACCP, hygiene, temperature control, allergen management, traceability, and Serbian labeling, while supporting food-cost control and VIP/diplomatic menu delivery.
Location: Belgrade
Workplace: Onsite
Employment Type: Contract
Job Function: Hospitality & Food Service

Key Responsibilities

  • •Run daily kitchen production and service, expediting the pass and maintaining quality and timing to standard.
  • •Deputise fully for the Executive Chef when required.
  • •Ensure mise-en-place, station readiness, and consistent execution of recipes and specifications.
  • •Enforce HACCP and food-safety controls (hygiene, temperature control, allergen management, traceability) each shift, including required labeling.
  • •Lead, train and supervise chefs de partie, commis and porters, and support VIP/diplomatic/national-day menu delivery to pavilion standards.

Key Requirements

  • •Strong senior-chef / sous-chef experience in busy, quality kitchens.
  • •Confident line leadership and expediting during service.
  • •Thorough food-safety and HACCP knowledge, including hygiene, temperature control, allergen management and traceability.
  • •Ability to lead, train and supervise a brigade.
  • •United States citizenship is mandatory for this role.
Experience:5+ years
Skills:LeadershipTrainingQuality focusTime managementDiscretion
Certifications:HACCP

Eligibility

Nationality:US National

Company Brief

TGP International
Design consultancy focused on hospitality, food and beverage, and leisure spaces. Creates brand-led interiors, concept development, and guest experience environments for restaurants, hotels, and lifestyle venues.
Industry: Interior Design
Company Size: Medium (51 to 250 employees)
Growth: Established Company
Headquarters: London, United Kingdom
Founded: 1997
WebsiteLinkedIn