Sous Chef – Lisbon Luxury Hotel Kitchen

Hesperia group; Lisboa; Presencial; EUR 28 000 - 38 000; Tempo integral

Vantagens oferecidas por esta oferta de emprego

Health insurance

Employee dining room

Uniform provided

Discounted hotel rates

Laundry service for uniforms

Resumo da oferta

Tivoli Hotels & Resorts in Lisbon is seeking a Sous Chef (M/F) to lead culinary operations and maintain exceptional service. You will train, assign duties and supervise kitchen staff during prep, cooking and plating, while helping develop new menus and reviewing banquet orders.

You will organize the department with the Executive Chef, manage resources, monitor stock, ensure quality and HACCP compliance, and support staff training. Fluency in the local language plus English is valuable.

Qualificações

• 2–3 years’ experience as a Chef de Partie in a hotel or similar.
• Vocational training in hospitality/F&B/kitchen.
• Fluency in local language; English knowledge is valuable.
• Working knowledge of computer software (MS Office, POS).
• Strong management and organizational abilities.

Responsabilidades

• Organize and coordinate the department with the Executive Chef.
• Assist in creation, management and review of the gastronomic offer, including menus.
• Supervise preparation, cooking and presentation of dishes to standard.
• Oversee stocks, inventories and procurement of utensils and ingredients.
• Enforce quality, HACCP and safety standards; support staff training.

Conhecimentos

Management skills

Organizational skills

English knowledge

POS / MS Office

Team supervision

Formação académica

Hospitality/F&B/kitchen Vocational training

Ferramentas

Microsoft Office

POS

Descrição da oferta de emprego

Tivoli Hotels & Resorts in Lisbon is seeking a Sous Chef (M/F) to lead culinary operations and maintain exceptional service. You will train, assign duties and supervise kitchen staff during prep, cooking and plating, while helping develop new menus and reviewing banquet orders.

You will organize the department with the Executive Chef, manage resources, monitor stock, ensure quality and HACCP compliance, and support staff training. Fluency in the local language plus English is valuable.