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SOUS CHEF

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Hospitality jobs
 Vacancies
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contact@hospitalityjobsvacancies.com

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SOUS CHEF

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Are you ready to take the next step in your career with us?

 

REMEMBER: Before submitting your application, you must inform your direct supervisor and/or Hotel Manager, and your Human Resources Manager of your interest in participating in the internal selection process . Your supervisor will not have the authority to approve or reject your application, but they must be duly informed.

 

Job mission:

Together with the Head 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 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. 

What are we looking for?

  • 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. 
  • Focus on results and 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 4 and 5* Hotels.

https://careers.melia.com/job/La-Altagracia-SOUS-CHEF-PARADISUS-GRAND-CANA/1393795233/

This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.

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