Sous Chef

Jumeirah Capri Palace; Anacapri; On-site; EUR 42,000 - 54,000; Full time

Job summary

Jumeirah Capri Palace is seeking a diligent Sous Chef to join their culinary team on Capri. The successful candidate will lead daily production, ensure food quality and safety, and collaborate across departments to uphold brand standards.

Responsibilities include coordinating with the Head Chef, managing forecasts, and driving efficiency while minimizing waste and controlling costs. A strong focus on hygiene and consistent plating is essential.

Qualifications

Responsibilities

• Attends meetings and briefings as instructed by the Head Chef and disseminates information to related teams in a timely manner
• Informs the Head Chef of challenges and irregularities and recommends actions
• Responds positively to changes dictated by the industry, company, or hotel
• Interacts with colleagues from other departments to build strong working relationships
• Understands and adheres to the company’s policy on food hygiene and safe handling practices
• Understands and adheres to culinary standards for recipes, preparation methods and plating
• Liaises with the Stewarding Manager to maintain high kitchen cleanliness in all areas
• Ensures kitchen equipment is maintained and minimizes breakages
• Takes responsibility for quality incoming produce and ensuring orders meet specs
• Assists the Head Chef by communicating and delegating the daily production schedule
• Ensures quality ingredients are ordered accurately and prepared per recipes and plating guides

Job description

An opportunity has arisen for a Sous Chef to join the Jumeirah Capri Palace. The main duties and responsibilities of this role are:

• Attends meetings and briefings as instructed by the Head Chef and clearly disseminates relevant information to related teams, in a timely manner
• Informs and keep the Head Chef up-to-date on challenges and irregularities and recommend courses of action
• Responds to change positively, in the departmental function as dictated by the industry, company or hotel
• Interacts with colleagues of other departments within areas of responsibility and develops solid working relationships with them
• Has a complete understanding and adhere to the company’s policy relating to food hygiene and safe food handling practices
• Has a complete understanding of, and adhere to the culinary standards relating to recipes, preparation methods and plating standards
• Liaises with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges
• Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage
• Takes responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications
• Assists the Head Chef, communicates and delegates the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follow up
• To ensure all quality ingredients are accurately ordered.
• Ensures all quality ingredients are professionally prepared in accordance with recipes, plating guides, buffet set ups, with an emphasis on maximizing production time and minimizing waste, to support the culinary team achieve its financial goals-targets, food cost.