Responsibilities: Together with the whole kitchen team, ensure that quality culinary dishes are being served, ensuring high level and contentment.Report daily to the executive chef, and on a weekly basis to the restaurant general manager.Check deliveries, guaranteeing quality and proper documentation.Control and direct the food preparation process and any other relevant activities.Assist in constructing typical dishes ensuring the variety and quality of the servings.Approve and 'polish' dishes before they reach the customer.Plan orders of equipment and ingredients according to identified shortages.Oversee and organize kitchen stock and ingredients, and provide inventory reports.Ensure a first-in, first-out food rotation system and verify all food products are properly dated and organized for quality assurance.Check setup and stocking of all stations with all supplies before lunch and dinner shifts.Arrange for repairs when necessary.Delegate and provide orders over the different kitchen departments to have all the dishes ready at the same time.Take over all of the chef responsibilities when he is not present.Oversee the work of subordinates and estimate staff workload.Maintain records of attendance.Comply with nutrition and sanitation regulations and safety standards.Ensure your kitchen is always clean, safe, and welcoming for the benefit of your team and guests.Create an environment where your team understands how important they are to our guest experience.Record daily HACCP reports.Organize and adjust weekly staff schedules to the restaurant needs.Position: Sous Chef
Job Type: Permanent, Full Time
Location: Barcelona
Knowledge and Experience: Proven experience as sous chef, minimum 2 years or 1 year in a high volume restaurant.Ability to divide responsibilities and monitor progress.Up-to-date with culinary trends and optimized kitchen processes.Credentials in health and safety training.Knowledge and control of food and labor cost reports.Ability to spot, prevent, and solve problems efficiently.Key Competencies: Commercially aware leader who ensures your team delivers exceptional food quality through each and every dish served.Hands-on with a professional and positive attitude.Passionate about food and people; care about your guests and your team, creating a positive place to be.Proactive in developing your people through coaching and development; lead the back of house team to be the best they can.Must have clear verbal and literary communication skills in English and in the local language.Good listener to apply your staff's suggestions and needs in order to improve operations efficiently.
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