As a Sous Chef, you will play a key role in the daily operations of our kitchens, ensuring the quality and consistency of our dishes, working closely with the Chef de Cuisine, and leading the team in their absence.

Responsibilities

• Support the Chef de Cuisine in supervising all culinary operations of the hotel.

• Coordinate the preparation, production, and presentation of dishes according to the resort's quality standards.

• Supervise and train the kitchen team, ensuring compliance with hygiene, safety, and best practice protocols.

• Actively participate in menu creation and gastronomic proposals.

• Control inventory, orders, and the efficient use of resources.

• Ensure smooth communication between the kitchen and other food and beverage departments.

• Be present during key services to lead the team from within.