Sous Chef - L'Olivo Restaurant

Hosco.com; Anacapri; In loco; EUR 30.000 - 45.000; Tempo pieno

Descrizione del lavoro

A prestigious hospitality group is seeking an experienced Sous Chef to join the two-starred L'Olivo Restaurant at Jumeirah Capri Palace in Anacapri for the Summer 2026 season. The successful candidate will manage all service and food standards, develop creative seasonal menu ideas, and ensure compliance with health and safety regulations. This role is crucial for maintaining high standards of excellence and delivering world-class hospitality to guests.

Competenze

• Strong experience in managing kitchen service and food standards.
• Ability to communicate effectively with team and management.
• Creative menu development skills using high-quality ingredients.
• Experience in staff training and development.
• Knowledge of health, safety, and environment management procedures.
• Strong organizational skills to maintain cleanliness and standards.

Mansioni

• Manage all aspects of service and food standards.
• Communicate issues to the Director of Operations.
• Develop seasonal and creative menu ideas.
• Ensure compliance with health and safety regulations.
• Supervise kitchen cleanliness and maintenance.

Descrizione del lavoro

An opportunity has arisen for a Sous Chef to join the two-starred outlet, L'Olivo Restaurant, at Jumeirah Capri Palace for the Summer 2026 season. The main duties and responsibilities of this role are:

• To manage all aspects of service and food standards in compliance with the Company’s policies, procedures, and quality standards
• Communicate any issues arising within the section to the Director of Operations and act any further directions given to ensure prompt solution to problems for the smoother operations of the kitchen
• Develop new menu ideas to ensure all menus are seasonal and creative using the finest ingredients and working within brand guidelines
• Manage staff training and maintain an active training plan for each team member, making sure all practices that are trained are then followed.
• Implement approved departmental policies, process, procedures and provide instructions to subordinates and monitor their adherence so that work is carried out in a controlled and consistent manner while delivering a quality service to guests and maintaining standards of excellence
• Motivate subordinates and contribute to the identification of opportunities for participating in change initiatives, programs, projects, considering best practices, improvement of processes and productivity improvement
• Ensure compliance to all relevant Health, Safety and Environment management procedures and controls within a defined area of activity so that Company provides world class and luxurious hospitality services to its guests
• Ensure that the designated section, equipment’s, and utensils are always kept clean and tidy to the standards required by the Restaurant
• Ensure all cleaning schedules are being followed and completed to the required business standard
• Manage and implement all Food management systems, including HACCP and in house company best practices
• Ensure and manage daily kitchen records and labelling standards are being always maintained and set standards and quality procedures are adhered to
• Supervise and check dishes sent from the section to ensure adherence to the kitchen quality standard