Descripción de la oferta
Overview As a Sous Chef, you will play a key role in the daily operations of our kitchens, ensuring the quality and consistency of our dishes, working closely with the Chef de Cuisine, and leading the team in their absence. Responsibilities Support the Chef de Cuisine in supervising all culinary operations of the hotel. Coordinate the preparation, production, and presentation of dishes according to the resort's quality standards. Supervise and train the kitchen team, ensuring compliance with hygiene, safety, and best practice protocols. Actively participate in menu creation and gastronomic proposals. Control inventory, orders, and the efficient use of resources. Ensure smooth communication between the kitchen and other food and beverage departments. Be present during key services to lead the team from within. Qualifications Minimum of 3 years of experience as Chef de Partie or Sous Chef in 4 or 5-star hotels or high-end restaurants. Training in Culinary Arts or related studies. Knowledge of modern and traditional cooking techniques. Proactive, organized person with leadership skills and attention to detail. Fluency in Spanish is required. Knowledge of HACCP standards and safe food handling. Candidate must be a citizen of the European Union or possess a valid work permit for Spain. What is in it for you Discounted hotel rooms and food and beverage rates to employees at our sister properties around the globe. We provide learning programs through our Academies to promote growth and development so that you can perform at your full potential. Opportunity to develop your talent and grow within your property and across the world! #J-18808-Ljbffr
