Located at the core of our operations, the JNcQUOI Production Kitchen is the culinary engine that powers our world-class venues. This is where the foundation of our "Food meets Fashion meets Hospitality" concept is built—through precision, consistency, and the large-scale creation of premium artisanal products. From our signature pastries to bespoke charcuterie and foundational sauces, the Production Kitchen ensures that the JNcQUOI standard of excellence is felt across every table in Lisbon.
We are currently seeking a meticulous and strategically-minded Sous Chef to join our team.
As the Sous Chef of the Production Kitchen, you are the guardian of consistency and the architect of scale. You will bridge the gap between high-volume manufacturing and artisanal craftsmanship, ensuring that every component leaving the facility meets our uncompromising luxury standards.
Your key responsibilities will include:
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Production Leadership: Manage the daily workflow of a high-capacity kitchen, overseeing the large-scale preparation of premium ingredients and finished goods for multiple outlets.
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Precision & Consistency: Implement and monitor rigorous technical specifications to ensure that every batch—regardless of size—maintains the "JNcQUOI signature" flavor and presentation.
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Operational Systems: Drive efficiency through the implementation of advanced production schedules, utilizing state-of-the-art culinary technology and machinery.
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Safety & Compliance: Enforce the highest levels of HACCP and food safety protocols, maintaining a pristine environment within a high-traffic industrial-culinary space.
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Supply Chain & Logistics: Coordinate with procurement teams and logistics to manage raw material intake and the seamless distribution of goods to our restaurants and delis.
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Mentorship: Lead a specialized brigade of chefs and technicians, fostering a culture of technical mastery and professional discipline.
About You
You are a culinary expert who finds beauty in systems, logic, and repeatable perfection. You possess the soul of a chef but the mind of an operations specialist.
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Education: Degree in Culinary Arts, Food Science, or Professional Cooking.
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Experience: 10+ years of professional culinary experience, with a significant portion spent in high-volume production, central kitchens, or luxury hotel banquet operations.
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Technical Mastery: Deep understanding of food preservation, sous-vide techniques, large-batch chemistry, and specialized production equipment.
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Leadership: Proven ability to manage diverse teams in a structured, fast-moving environment where timing is everything.
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Communication: Fluent in Portuguese; English proficiency is highly valued for coordination with our international supplier network.
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Mindset: You are a "logistics-first" thinker who is obsessed with detail, waste reduction, and the pursuit of the perfect workflow.
