Sous Chef: Lead Kitchen Ops, Menu Development & Training

Minor Hotels; Lisboa; On-site; EUR 30,000 - 42,000; Full time

Benefits offered by this job

Health insurance

Free uniform and laundry for uniform

Dining room access for staff

Home Medical Assistance

Team member rates and promotions

Job summary

Minor Hotels Europe & Americas is seeking a Sous Chef in Lisbon to help lead kitchen operations, supervise staff, and ensure top-quality dishes and service. You will assist with menu development, training, and maintaining HACCP and safety standards within the hotel’s kitchen.

You will organize resources, manage stock and P&L considerations, and support the Executive Chef in daily food preparation and guest satisfaction. Join a multinational team with excellent benefits.

Qualifications

• 2-3 years’ experience as a Chef de Partie.
• Vocational training on hospitality/F&B/kitchen.
• Fluency in local language is a must and knowledge of English is highly valuable.
• Working knowledge of various computer software programs (Microsoft Office, POS, etc).
• Excellent management and organizational skills.
• Ability to work under pressure.
• Customer service oriented.
• Focus on detail.
• Flexible and reliable.
• Good team player.

Responsibilities

• Organize and coordinate the operative of the department, jointly with the Executive Chef, in the optimization of the human and material resources that the hotel provides.
• Support the Executive Chef in the creation, design, management and control of the entire gastronomic offer of the hotel proactively, with periodic review (Data sheets, PSP, Menu Engineering).
• Constant development of I+D in the department.
• Together with the kitchen staff, supervise the preparation, cook and presentation of the high quality dishes according to recipes/menu within company guidelines.
• Constant analysis of the F&B P&L to ensure the achievement of objectives.
• Supervision in the management and control of stocks, orders and inventories of utensils, food and drink necessary for the operation of the hotel.
• Supervision of the quality of the products and utensils used in the services.
• Supervision in the task cleaning plan for all kitchen facilities.
• Make the shifts and schedules of the staff in charge, while managing all the high, low, absences, etc., in the department.
• Support the Executive Chef in the selection, training and evaluation of all the staff.
• Daily supervise the correct image of the personnel in charge and correct treatment with the client.
• Address and resolve customer complaints and suggestions and forward them to your superior.
• Collaboration and support to all departments of the hotel.
• Supervise and consolidate the standards in terms of quality, environment, HACCP and prevention of occupational hazards in the company and collaborate with the hotel in its compliance and continuous improvement.
• In the absence of the Executive Chef, he will assume all his responsibilities.

Job description

Minor Hotels Europe & Americas is seeking a Sous Chef in Lisbon to help lead kitchen operations, supervise staff, and ensure top-quality dishes and service. You will assist with menu development, training, and maintaining HACCP and safety standards within the hotel’s kitchen.

You will organize resources, manage stock and P&L considerations, and support the Executive Chef in daily food preparation and guest satisfaction. Join a multinational team with excellent benefits.