The Sous Chef supports the Executive Chef in overseeing daily kitchen operations, ensuring high standards in food preparation and presentation, as well as safety and hygiene practices.
This role involves both leadership and hands-on cooking.
Responsabilities · Support the Executive Chef in managing kitchen operations, ensuring consistent quality at each production stage · Act as kitchen leader in the absence of the Executive Chef, resolving operational issues and maintaining efficiency · Train kitchen staff in the use of equipment and preparation methods, focusing on both technique and safety · Ensure the flavor and presentation consistency of all dishes, adjusting recipes when necessary and maintaining menu specifications · Monitor that dishes are visually appealing and properly prepared before they reach guests · Collaborate with the Executive Chef on new menu items, testing recipes and innovating with seasonal and sustainable ingredients · Assist in updating menu offerings based on customer feedback, dietary trends, and ingredient availability · Oversee inventory, purchasing, and cost control, ensuring efficient stock management · Assist in managing operational costs, ensuring efficient resource utilization · Develop and adjust recipe costing sheets to maximize profitability without compromising product quality · Ensure strict adherence to all food safety and hygiene standards, including cleaning protocols, storage procedures, and workstation organization · Supervise cleaning and sanitation practices, promoting a compliant and safe kitchen environment · 3 - 5 years of experience as a Sous Chef in hotels or resorts of the same or higher category · Proficiency in culinary techniques, recipe costing, and kitchen management · Ability to lead, motivate, and manage teams effectively, with skills in conflict resolution and communication · Degree in Culinary Arts, Hospitality, or related field (preferred) · Leads by example · Ability to work under pressure and manage multiple sales points · A collaborative attitude and effective communication skills · Valid food handler certification · Flexibility to work rotating shifts, including nights, weekends, and holidays · Proficient in Microsoft Office Suite · An advanced proficiency in English (B2 level) is a plus Role: Executive Sous Chef Job Type: Permanent , Full Time Location: Tuineje, Apply for this job now.