Sous Chef

Job mission:  

Together with the Executive Chef, he is responsible for implementing centralized kitchen procedures, ensuring compliance with company standards, adapting work operations to the hotel team, maintaining product and service quality levels, and meeting the company’s HACCP (Hazard Analysis and Critical Control Points) and sustainability requirements.

What are we looking for?

• Minimum of 3 years’ experience in a similar position in 4 and 5* Hotels.
• Experience in producing high volumes of diners and MICE events in 4 and 5* hotels or similar catering companies.
• University and/or higher degree in Tourism; training in Gastronomy/Culinary Arts and highly valued training to stay up to date with trends in the area.
• Knowledge of economic and team management.
• Knowledge of food handling, hygiene and food safety.
• Results-oriented and focused on achieving the company’s economic objectives; proactive in striving for excellence and possessing strong planning and organizational skills.
• Leadership and strong communication skills, as well as prior experience in team management.
• HACCP domain.
• Proficiency in Microsoft Office Suite and tools related to the position
• Intermediate/advanced level of English.

https://careers.melia.com/job/Tossa-de-Mar-Sous-Chef-ZEL-Costa-Brava/1291418601/