Sous Chef

Sous Chef is responsible for assisting the Head Chef with overall kitchen operation, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the kitchen operation and administration. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions. Also assists in supervising all kitchen areas to ensure a consistent, high-quality product is produced.

Responsibilities
Relieving the Head Chef if necessary
Preparing and distributing all daily meals, including set up of the breakfast buffet
Assisting the Head Chef in ordering food supplies
Taking monthly stock of supplies in cooperation with the Head Chef
Providing continuous training to the kitchen staff
Assisting with organizing, managing and motivating all kitchen staff
Implementing and maintaining the company's standards and budgets in the food department
Implementing a correct food schedule for the employees
Maintaining impeccable cleanliness, hygiene and tidiness in the kitchen
Actively performing cost controlling and maintaining food costs
Implementing correct appearance/uniformity, as well as standards of personal hygiene of all kitchen staff
Participating in the training programs
Maintaining a regular presence in the restaurant's buffet areas, to ensure buffet standards

Requirements
Fluently spoken English
Previous experience in a similar role
Hospitality degree will be considered an advantage
Pleasant and communicative character
Professional attitude and appearance
Reliability and hard work
Great team spirit

Benefits
Seasonal or permanent employment
Competitive salary and bonuses
Accommodation and meals
Health insurance
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