SOUS CHEF / KITCHEN MANAGER KEY | LIVING ALREADY ON IBIZA CHECK THE WEBSITE FIRST BEFORE APPLYING YOUR MANAGER | HOTEL MANAGER JOB DESCRIPTION KEY | Leader by Example You manage and work according to the employee guidelines.
You are part of the management team and work closely with the Restaurant Manager to manage the FB department smoothly.
Add department changes where needed together with the Hotel Manager.
Hire and onboard new team members, managing and training the kitchen team through the department workflows.
Make work schedules and manage kitchen staff.
The Kitchen Manager / Sous Chef is responsible for assigning tasks, monitoring performance, and ensuring all staff members follow proper food safety and hygiene protocols.
Menu planning and food preparation are also key responsibilities.
The menu is already set, and you and the team ensure that food is prepared and cooked according to established standards, with portions accurately measured and served.
You will train the team day by day.
The Kitchen Manager / Sous Chef tracks and orders kitchen supplies, ingredients, and equipment as needed, ensuring stock levels are maintained and all items are correctly stored.
Quality Control and Food Safety The Kitchen Manager / Sous Chef enforces strict food safety and sanitation standards, ensuring all kitchen staff follow proper hygiene practices.
They are responsible for inspecting food quality, ensuring proper storage of perishable items, and monitoring food temperatures during preparation and service.
Problem-Solving The Kitchen Manager / Sous Chef must handle any issues that arise in the kitchen, such as equipment malfunctions, staff conflicts, or customer complaints.
They must be able to make quick decisions and take appropriate action to resolve problems.
Collaboration and Communication The Kitchen Manager / Sous Chef works closely with other departments, such as front-of-house staff and management, to ensure seamless coordination and efficient service.
Strong communication skills are essential to effectively delegate tasks, provide feedback, and communicate any issues or concerns to higher management.
Health and Safety Compliance The Kitchen Manager / Sous Chef ensures the kitchen complies with all health and safety regulations.
They are responsible for conducting regular inspections and audits to identify potential hazards or violations and take appropriate corrective actions.
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