Sous Chef de Cuisine

Sani/Ikos Group; Estepona; On-site; EUR 32,000 - 46,000; Full time

Benefits offered by this job

Accommodation & transport

Full board meals

Departmental training

Job summary

Sani/Ikos Group in Estepona, Spain, seeks a Sous Chef to support the Chef de Cuisine in managing daily kitchen operations, ensuring high-quality food production, efficient workflow, and strict safety and hygiene standards.

You will lead kitchen staff during service, coordinate production, monitor presentation and portioning, and train team members to maintain consistency across shifts. The role also involves inventory control and collaborating with service teams to ensure smooth operations.

Qualifications

• Proven experience as a Sous Chef or Senior Chef de Partie.
• Strong leadership, training, and organizational skills.
• Excellent knowledge of culinary techniques and kitchen operations.
• Ability to work well under pressure and maintain consistency.
• Commitment to hygiene, safety, and high-quality food standards.

Responsibilities

• Supervise daily food preparation and service to ensure consistent taste, presentation, and portion control.
• Execute menu items in accordance with culinary standards established by the Chef de Cuisine and Executive Chef.
• Ensure full compliance with HACCP, sanitation, cleanliness, and safety standards within the kitchen.
• Support stock control, ingredient rotation, waste reduction, and accurate portioning to align with cost targets.
• Assist with daily prep planning, production schedules, and equipment organization.
• Report operational needs, maintenance issues, or workflow gaps to the Chef de Cuisine.
• Lead kitchen staff during service periods, providing instructions, coordination, and hands-on support.
• Maintain clear communication with the Chef de Cuisine and service teams to support smooth kitchen-to-floor coordination.
• Contribute to briefings and handovers to ensure continuity between shifts and service periods.
• Accountable for the quality and timing of kitchen output during assigned shifts.
• Responsible for ensuring adherence to standards and safety requirements.
• Acts as delegated kitchen leader in the absence of the Chef de Cuisine.

Skills

Leadership

Staff training

Organizational skills

Culinary techniques

Quality standards

Job description

Job Purpose

To support the Chef de Cuisine in managing daily kitchen operations, ensuring high-quality food production, efficient workflow, and adherence to safety and hygiene standards. The Sous Chef acts as shift leader, coordinating production, supervising the team on the kitchen floor, and maintaining consistency in taste, presentation, and timing.

The role contributes to team culture and continuity by training staff, reinforcing standards, and helping maintain positive professional relationships across seasons.

Key Responsibilities

Culinary Execution & Quality

Supervise daily food preparation and service to ensure consistent taste, presentation, and portion control.

Execute menu items in accordance with culinary standards established by the Chef de Cuisine and Executive Chef.

Ensure full compliance with HACCP, sanitation, cleanliness, and safety standards within the kitchen.

Operational Efficiency & Resource Use

Support stock control, ingredient rotation, waste reduction, and accurate portioning to align with cost targets.

Assist with daily prep planning, production schedules, and equipment organization.

Report operational needs, maintenance issues, or workflow gaps to the Chef de Cuisine.

Shift Leadership & Team Support

Lead kitchen staff during service periods, providing instructions, coordination, and hands-on support.

Execute menu items in accordance with culinary standards established by the Chef de Cuisine and Executive Chef.

Ensure full compliance with HACCP, sanitation, cleanliness, and safety standards within the kitchen.

Collaboration & Communication

Maintain clear communication with the Chef de Cuisine and service teams to support smooth kitchen-to-floor coordination.

Contribute to briefings and handovers to ensure continuity between shifts and service periods.

Accountability

Accountable for the quality and timing of kitchen output during assigned shifts.

Responsible for ensuring adherence to standards and safety requirements.

Acts as delegated kitchen leader in the absence of the Chef de Cuisine.

Qualifications & Experience

Proven experience as a Sous Chef or Senior Chef de Partie.

Strong leadership, training, and organizational skills.

Excellent knowledge of culinary techniques and kitchen operations.

Ability to work well under pressure and maintain consistency.

Commitment to hygiene, safety, and high-quality food standards.

What We Offer

Team

Becoming a member of an organization that cares about its people, the environment, and the local communities.

Grow

Have room to grow and develop via numerous opportunities for learning, professional development, and career advancement.

Care

• Competitive remuneration package.
• Accommodation & daily transportation.
• Full board meals.
• Departmental training.