Sous Chef — Lead Kitchen, Menu Innovation, Flexible Hours

Minor Hotels; Viseu; Presencial; EUR 32 000 - 42 000; Tempo integral

Vantagens oferecidas por esta oferta de emprego

Worldwide experience

Career development opportunities

Comprehensive training programmes

Wellbeing initiatives

Team member discounts

Resumo da oferta

Tivoli Hotels & Resorts is part of Minor Hotels, and seeks a Sous Chef to lead kitchen operations, train staff, and maintain high culinary standards across the hotel. You will assist in developing menus and reviewing banquet orders, ensuring flawless execution in line with company guidelines.

In this role, you will oversee staff performance, manage inventory and collaborate with departments to ensure exceptional guest experience.

Qualificações

• 2-3 years' experience as a Chef de Partie, preferably in a hotel of similar size and complexity.
• Vocational training in hospitality/F&B/kitchen.
• Fluency in local language and knowledge of English is valuable.

Responsabilidades

• Organize and coordinate the department's operations with the Executive Chef.
• Supervise preparation, cooking and presentation of high-quality dishes.
• Manage stocks, orders and inventories of utensils, food and drink.
• Ensure adherence to recipes, menu guidelines and company standards.

Conhecimentos

Fluency in local language

Knowledge of English

Office software

POS systems

Management & organization

Work under pressure

Customer service

Attention to detail

Flexibility & reliability

Team player

Formação académica

Hospitality/F&B/kitchen vocational training

Ferramentas

Microsoft Office

POS systems

Descrição da oferta de emprego

Tivoli Hotels & Resorts is part of Minor Hotels, and seeks a Sous Chef to lead kitchen operations, train staff, and maintain high culinary standards across the hotel. You will assist in developing menus and reviewing banquet orders, ensuring flawless execution in line with company guidelines.

In this role, you will oversee staff performance, manage inventory and collaborate with departments to ensure exceptional guest experience.