SOUS CHEF

Joining Meliá is embarking on a journey without borders because the opportunities for growth and development here are endless. It’s knowing that the world is yours and that you can work in many countries. And all with the feeling of being part of a big family.

 

It’s knowing you’ve embarked on one of the most exciting journeys of your life, a journey where inspiration will always be your companion. Are you ready to take charge of your career in an inspiring world? 😉🌟

 

Because belonging to the great Meliá family means being a VIP.

 

You will enjoy  My MeliáRewards  , the exclusive loyalty program for our employees with exclusive benefits and advantages. 

 

Plus, enjoy the My MeliáBenefits program  : flexible compensation, exclusive discounts on a variety of products and services, an active and healthy lifestyle, and charitable initiatives. Be as proud to be part of Meliá as we are of you 😉

Job Description:

 

Job Mission: Responsible, along with the Head Chef, for the implementation of centralized kitchen procedures, ensuring compliance with company standards, adapting work operations to the hotel team, maintaining product and service quality levels, and meeting HACCP (Hazard Analysis and Critical Control Points) and company sustainability requirements 

 

What will you have to do?

 

• Collaborate in the implementation of the company’s Kitchen strategy, standards and procedures (products, orders, service standards, Vips procedures) in the hotel.

 

• Provide support in the implementation of F&B tools: operational guides, recipes, production sheets, cost breakdowns, and purchasing product lists.

 

• Identify and propose improvements that optimize efficiency in the hotel kitchen

 

• To ensure consistency and the highest quality in the flavor, presentation and proper temperature of the food served in all kitchens.

 

• Collaborate with the Head Chef in planning bar and restaurant menus (rotating menus).

 

• Ensure that the team is familiar with the F&B technical specifications for the different outlets.

 

• Participate in daily briefings to stay informed about hotel situations, in service order follow-up meetings to ensure events are completed on time and in the hotel’s monthly follow-up meetings, providing updated results from the F&B department.

 

• Collaborate with the Head Chef for the launch of the Service.

 

• Supervise the preparation of orders based on the needs of the service (breakfasts, cutlery, service orders) in the hotel.

 

• Supervise the preparation in the kitchen and coordinate with the dining room for the delivery of dishes and the start of service.

 

• Participate in team planning, order communication, and camera and warehouse preparation.

 

At the Outlets:

 

• Participate in the analysis of planned services (breakfast, restaurant dinner covers, room service, and events) with outlet managers on a weekly/bi-weekly basis

 

• Ensure that orders are placed well in advance.

 

• Participate in planning the staff for breakfast service (cook ratio).

 

• Supervise the preparation and presentation of breakfast buffets.

 

• Supervise the collection of remaining products, the analysis of waste, and the cleaning of spaces at the end of each service.

 

• Address complaints and provide support in case of incidents.

 

• Perform daily operations monitoring (before and after customer arrival).

 

• Collaborate in carrying out the inventory (if applicable), the review of stocks, the control of consumption, the inventories of reliefs and the making of new orders according to standard.

 

• Collaborate in the review and monitoring of maintenance activities in the kitchen facilities.

 

• Know your department’s budget.

 

• Support the head of the department in preparing the projections.

 

• Knowledgeable about the economic results of his hotels and the economic results of his department, as well as the deviations vs budget/projection.

 

• Ensure compliance with the economic objectives established in the department and is aware of the economic objectives of its hotels, as well as their fulfillment.

 

• Support the department head in placing orders following the established procedure, as well as in the control of materials and services.

 

 

 

What are we looking for? 

 

 

• 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 food handling, hygiene and food safety.
• Knowledge in the use of management tools
• Stay up to date with cooking trends
• Proficiency in Microsoft Office Suite and tools related to the position
• Knowledge of hotel operations
• Results-oriented and focused on achieving the economic objectives set by the company
• Proactivity for excellence and high capacity in planning and organization
• Leadership and strong communication skills, as well as prior experience in team management.
• Minimum of 2 years’ experience in a similar position in Hotels

https://careers.melia.com/job/Menorca-SOUS-CHEF-SOL-FALCO-4/1286850001/