OKU Andalusia - Restaurant Sous Chef

OKU Hotels; Cádiz; Presencial; EUR 25.000 - 45.000; Jornada completa

Descripción de la vacante

An exciting opportunity awaits at a rapidly expanding lifestyle brand redefining modern hospitality. As a Restaurant Sous Chef, you will play a crucial role in opening a stunning beachfront resort, where your culinary expertise will shine. Join a dynamic team that values creativity and excellence, and enjoy the chance to grow within a company committed to delivering exceptional experiences. This role offers a unique blend of leadership, innovation, and the opportunity to create memorable dining experiences in a vibrant social atmosphere. If you are passionate about culinary arts and hospitality, this is the perfect place for you.

Servicios

Accommodation Options

Flexible Working Hours

Employee Discounts

Training and Development Programs

Formación

• Proven experience as a Sous Chef or Line Cook in a high-quality restaurant.
• Strong knowledge of culinary techniques and food safety regulations.

Responsabilidades

• Assist the Head Chef in managing daily kitchen operations.
• Supervise kitchen staff to ensure service quality and efficiency.
• Prepare dishes according to restaurant recipes and standards.

Conocimientos

Culinary Techniques

Leadership

Communication Skills

Organizational Skills

Problem-Solving

Attention to Detail

Educación

Culinary Arts Certification

Herramientas

Kitchen Equipment

Descripción del empleo

At OKU, we believe in curating extraordinary experiences for both our guests and our team. We are committed to attracting top-tier talent from around the world, bringing together passionate individuals who share our vision for exceptional hospitality. We are seeking an experienced Restaurant Sous Chef to join us in opening OKU Andalusia, our newest five-star resort on Spain’s Costa del Sol, just moments from Sotogrande.

This is a unique opportunity to become part of an award-winning and rapidly expanding lifestyle brand that is redefining modern hospitality with its laidback luxury ethos. We offer a remuneration and benefits package according to your profile, along with available accommodation options to ensure a seamless and rewarding experience as part of our team.

Set to open this summer, OKU Andalusia is a stunning beachfront retreat that blends contemporary design, immersive dining, and a vibrant social atmosphere. As part of this exciting journey, you’ll join a dynamic and collaborative team that celebrates initiative, creativity, and excellence, offering ample opportunities for growth within a brand that is shaping the future of luxury hospitality.

ABOUT OKU

‘OKU’ is derived from the Japanese spiritual and architectural concept meaning ‘inner space’. OKU Hotels is a boutique collection of soulfully-curated, laidback luxury hotels, created for the modern traveler. Meticulously designed sanctuaries are conceived with barefoot luxury, local connections and slow living at heart.

OKU Hotels is headquartered in London, with current properties operating in Ibiza and Kos, and a confirmed pipeline of hotels set to open in Turkey, Spain and the Maldives. OKU is targeting to own and/or operate a collection of over ten exquisite properties in new and captivating destinations worldwide, over the next five years.

RESPONSIBILITIES OF THE ROLE

1. Assist the Head Chef in managing the daily operations of the kitchen.
2. Supervise and coordinate kitchen staff, ensuring efficiency and quality of service.
3. Prepare and cook dishes according to restaurant recipes and standards.
4. Manage food inventory and control costs, minimizing waste.
5. Ensure compliance with food safety and hygiene regulations.
6. Train and develop kitchen staff, fostering a positive work environment.
7. Collaborate in the creation of new dishes and menus.
8. Maintain the order and cleanliness of the kitchen.

CANDIDATE REQUIREMENTS

1. Proven experience as a Sous Chef or Line Cook in a high-quality restaurant.
2. Strong knowledge of culinary techniques, ingredients, and gastronomic trends.
3. Ability to lead and motivate a kitchen team.
4. Excellent communication and organizational skills.
5. In-depth knowledge of food safety and hygiene regulations.

Behavioural Competencies

1. Strong leadership and decision-making skills.
2. Strategic thinking and problem-solving abilities.
3. Attention to detail and commitment to excellence.
4. Communication and teamwork skills.
5. Adaptability and flexibility to changes.

Technical Skills and Knowledge

1. Mastery of various culinary techniques and cooking methods.
2. In-depth knowledge of different cuisines and dietary requirements.
3. Ability to create and develop innovative menus.
4. Knowledge of food safety and hygiene regulations (HACCP).
5. Ability to manage inventory and control food costs.
6. Ability to use and maintain kitchen equipment.
7. Personnel management skills.