Sous Chef

Perform functions of control and supervision of the item and/or service assigned to him/her, including control of supplies, conservation and packaging of merchandise. In addition, he/she will coordinate and supervise the personnel under his/her charge.
Responsibilities and tasks of the site TO OFFER THE BEST SERVICE TO THE HOSTS
Mise en place: He/she will be in charge of the preparation of his/her party (raw materials, utensils) and the distribution of tasks for an efficient organization.Culinary production: Supervision and elaboration of recipes based on the menus and on the good practices of food handling, attending to the client's needs.Distribution of tasks. Distribute, organize, direct and supervise the work of their assistants- Supervise the tasks of cleaning, preservation and replenishment of food of their batch.Reception and packaging of food: Collaborates in basic operations of reception and packaging and internal replenishment of goods following the established standards and orders received.Knowledge and experience Medium Level Training Cycle in cooking.Knowledge of the products, machinery and kitchen tools.Mandatory HACCP training.Knowledge of languages: Spanish. English is a plus.Experience in team management.Minimum experience of two years in similar position.Abilities for the job performance Meticulousness in the performance of tasks.Service orientation and excellent organizational skills.Positive attitude and excellent communication skillsAbility to work in a teamAbility to work under pressure and remain calm in difficult situations.Dynamic personGood memoryThe hotel offers continuous training, uniform cleaning, meals per shift, locker, being part of a team with a passion for hospitality and genuine service to the hosts.
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