Executive Sous Chef

Victoria Golf Resort & Spa is currently Managed by Accor and after a comprehensive property improvement program to align it with Fairmont Brand standards, the hotel will formally join the Fairmont Brand as Fairmont Vilamoura Algarve

About Fairmont Hotels & Resorts

Join a dynamic team and become part of a network of 90 spectacular properties, with 34 more in development, across 30 countries worldwide — from the beaches of Hawaii to the pristine national parks of Canada, the heart of London, and the deserts of the United Arab Emirates.

Executive Sous-Chef M/F/X

At Victoria Golf Resort & Spa , our kitchen brigade is the beating heart of the hotel, orchestrating unforgettable dining experiences through impeccable organization and exceptional cuisine.

As Executive Sous Chef, you will have the opportunity to play a key role in the development of our culinary offering. Your creativity will be highlighted, allowing you to guide and inspire our culinary teams while developing new recipes that will enhance our menus. These creations will allow our guests to enjoy memorable experiences and leave with unique and special memories.

If you are ready to take on culinary challenges in a prestigious setting and contribute to the renown of our establishment, we encourage you to apply and join our gastronomic adventure!

Summary of Responsibilities:

Reporting to the Executive Chef, the essential duties and responsibilities of the position include, but are not limited to:

• Consistently offer professional, friendly, and engaging service.
• Manage all kitchen operations.
• Collaborate with the Executive Chef in designing innovative menus focusing on local and seasonal products, while maintaining a strategic vision for the culinary offering.
• Conduct daily briefings with all kitchen chefs.
• Supervise, train, and motivate kitchen teams to ensure optimal performance in a harmonious and productive work environment.
• Ensure all kitchen colleagues are aware of departmental goals and standards.
• Manage inventory and orders, ensuring optimal use of resources while controlling costs to maximize profitability and efficiency.
• Liaise with the Purchasing Department to maintain product quality standards.
• Communicate daily with Food and Beverage Manager and Chefs to gather guest feedback.
• Balance operational, administrative, and team needs.
• Encourage and implement initiatives to reduce food waste and promote eco-responsible practices within the kitchen brigade.
• Recruit kitchen staff using the Smart Recruiter system.
• Train all new and existing employees.
• https://careers.accor.com/global/en/job/executive-sous-chef-f-m-x-in-fairmont-fairmont-vilamoura-vilamoura-portugal-jid-53956