Senior Sous Chef: Drive Quality & Efficiency

Hosco.com; Anacapri; On-site; EUR 42,000 - 52,000; Full time

Job summary

Hosco.com at Capri Palace is seeking a Sous Chef to join our culinary team in Capri. You will support the Head Chef, manage day-to-day kitchen operations, and ensure high standards of food preparation and presentation.

You will lead kitchen staff, uphold strict hygiene practices, coordinate with Stewarding for cleanliness, and help optimise production schedules to minimise waste and maximise quality.

Qualifications

• Understanding of food hygiene and safe food handling.
• Understanding of culinary standards and recipes.
• Ability to liaise with Stewarding and kitchen teams.

Responsibilities

• Attends meetings and briefings and disseminates information to related teams.
• Informs Head Chef of challenges and irregularities and recommends actions.
• Responds to changes in the department in line with industry and hotel directives.
• Interacts with colleagues from other departments to build solid working relationships.
• Ensures compliance with food hygiene policies and safe handling practices.
• Adheres to culinary standards for recipes, preparation methods and plating.
• Coordinates with Stewarding Manager to maintain high cleanliness standards in kitchen areas.
• Maintains kitchen equipment and minimizes breakage.
• Checks quality of incoming produce against orders and specifications.
• Assists Head Chef and communicates production schedule for the day.
• Ensures all ingredients are accurately ordered and prepared per recipes.

Skills

Food safety

Culinary standards

Team coordination

Interdepartmental communication

Job description

Hosco.com at Capri Palace is seeking a Sous Chef to join our culinary team in Capri. You will support the Head Chef, manage day-to-day kitchen operations, and ensure high standards of food preparation and presentation.

You will lead kitchen staff, uphold strict hygiene practices, coordinate with Stewarding for cleanliness, and help optimise production schedules to minimise waste and maximise quality.