What will be your mission?
As Sous Chef, you will be committed to providing our guests with exceptional service, quality, and value. You will assist with training, assigning duties and supervision of the kitchen staff during the preparation, cooking and garnishment of food items.
You will also assist in the development of new menu offerings, banquet menus and reviewing all banquet event orders.
What will you do?
- Organize and coordinate the operative of the department, jointly with the Executive Chef, in the optimization of the human and material resources that the hotel provides.
- Support the Executive Chef in the creation, design, management and control of the entire gastronomic offer of the hotel proactively, with periodic review (Data sheets, PSP, Menu Engineering).
- Constant development of I+D in the department.
- Together with the kitchen staff, supervise the preparation, cook and presentation of the high quality dishes according to recipes/menu within company guidelines.
- Constant analysis of the F&B P&L to ensure the achievement of objectives.
- Supervision in the management and control of stocks, orders and inventories of utensils, food and drink necessary for the operation of the hotel.
- Supervision of the quality of the products and utensils used in the services.
- Supervision in the task cleaning plan for all kitchen facilities.
- Make the shifts and schedules of the staff in charge, while managing all the high, low, absences, etc., in the department.
- Support the Executive Chef in the selection, training and evaluation of all the staff.
- Daily supervise the correct image of the personnel in charge and correct treatment with the client.
- Address and resolve customer complaints and suggestions and forward them to your superior.
- Collaboration and support to all departments of the hotel.
- Supervise and consolidate the standards in terms of quality, environment, HACCP and prevention of occupational hazards in the company and collaborate with the hotel in its compliance and continuous improvement.
- In the absence of the Executive Chef, he will assume all his responsibilities.
What are we looking for?
- At least 2-3 years’ experience as a Chef de Partie, preferably in a hotel of similar size and complexity.
- Vocational training on hospitality/F&B/kitchen.
- Fluency in local language is a must and knowledge of English is highly valuable.
- Working knowledge of various computer software programs (Microsoft Office, POS, etc).
- Excellent management and organizational skills.
- Ability to work under pressure.
- Customer service oriented.
- Focus on detail.
- Flexible and reliable.
- Good team player.
Why choose us?
At Minor Hotels Europe & Americas we are committed to shaping exciting careers worldwide and cross-cultural experiences. Our journey is fuelled by the passion and dedication of our incredible teams, who also enjoy inspiring and exclusive benefits such as:
- Worldwide experience – diversity of 150 different nationalities.
- Career development opportunities full of national and international challenges.
- Wide range of training programmes to enhance your skills.
- Wellbeing initiatives, including flexible working conditions.
- Team member recognition programmes, including Memorable Dates.
- Ability to make a difference through our sustainability programme and volunteering initiatives.
- Team member rates and promotions, offering discounted rates in our hotels around the world and exclusive benefits through our corporate loyalty programme.
- Additional Dismissal Day to Celebrate Anniversary Day.
- Credits awarded based on years of service to convert stays or meals at Minor, National and International Group hotels, resorts and restaurants.
- Health insurance.
- Home Medical Assistance.
- Healing Medicine.
- Dining room with free access to employees and interns.
- Free uniform and access to laundry room for uniform cleaning.
- Participation in various internal actions and in social and environmental responsibility projects.
- Protocols with local partners - access to discounts for employees.
