As Sous Chef, you will support the Head Chef in supervising kitchen operations, managing a large team, and ensuring food quality and safety standards are consistently met. Your responsibilities will include menu planning, supervising food preparation, managing inventory and stock, maintaining hygiene and safety procedures, and contributing to the overall guest experience.
Key Responsibilities:
Supervise à la carte restaurant service and buffet operations
Assist in menu planning and food preparation
Ensure compliance with food safety and hygiene standards (HACCP)
Control and organization of stock and daily supplies
Supervise and coordinate a team of over 70 kitchen staff
Manage shift schedules and control team attendance
Ensure cleanliness and order in all kitchen areas
Minimum Requirements:
Vocational training in Hospitality and Tourism
At least 3 years of experience in a similar role
Advanced level of English and fluent Spanish
Food handling certification
Proven experience in buffet and à la carte restaurant services
Strong team leadership and organizational skills
Proficiency with SAP, Bstore, or similar procurement and office software
Preferred Qualifications:
Knowledge of German and/or French
Experience with SAP or other purchasing and kitchen management systems
We Offer:
Competitive gross annual salary of €34,000
Possibility of accommodation provided by the company
A dynamic and international working environment
Opportunity for professional development and internal promotion
If you're looking for a new challenge in a vibrant resort setting and have a customer-oriented mindset, we would love to hear from you!