Executive Sous Chef — Luxury Wellness Kitchen Leader

IHG Hotels & Resorts; Roma; In loco; EUR 30.000 - 35.000; Tempo pieno

Descrizione del lavoro

Six Senses Rome is seeking an Executive Sous Chef to lead the kitchen team, aligning with our luxury hospitality standards and the Six Senses vision in Italy. You will support the Executive Chef and Chef de Cuisine, manage portion control, plate presentation, training, cost controls and guest satisfaction while maintaining quality.

Requirements include 2–4 years kitchen experience, Italian and English fluency, high school diploma (hospitality degree preferred), and eligibility to work in Italy.

Competenze

• High school diploma or equivalent; hospitality diploma preferred.
• Knowledge of broiler equipment and meat/fish cookery; strong knife skills.
• Advanced MS Office familiarity and ability to manage records.
• Fluent in Italian and English; eligible to work in Italy.

Mansioni

• Support the Executive Chef and Chef de Cuisine and assume responsibility for kitchen operations.
• Guide hosts on portion control and presentation; monitor final product prior to serving.
• Ensure attendance, dress code, and timely service; coordinate training and staff development.
• Recruit internally where possible and appoint the best candidate for vacancies.
• Prepare meats, seafood, poultry, vegetables, and other items using various kitchen equipment.
• Maintain product quality and compliance with standards; monitor costs to maximize profitability.

Conoscenze

Meat & fish cookery

Knife skills

Farm-to-table concept

Strategic decision-making

Customer satisfaction

Operational excellence

Staff development

Formazione

High school diploma or equivalent

Hospitality diploma/degree (preferred)

Strumenti

MS Office

Descrizione del lavoro

Six Senses Rome is seeking an Executive Sous Chef to lead the kitchen team, aligning with our luxury hospitality standards and the Six Senses vision in Italy. You will support the Executive Chef and Chef de Cuisine, manage portion control, plate presentation, training, cost controls and guest satisfaction while maintaining quality.

Requirements include 2–4 years kitchen experience, Italian and English fluency, high school diploma (hospitality degree preferred), and eligibility to work in Italy.