Jobs in Spain

Reporting to the Pastry Chef, the Junior Sous Chef is responsible for assisting in the management of kitchen operations and overseeing the day-to-day activities of the designated kitchen within the hotel, including purchasing, cost and quality control, and inventory tracking. He/she is also involved supporting the team in delivering exceptional pastry products and presentations, as well as contributing to the development of innovative pastry creations.

• To maintain standards set by the Pastry Chef in relation to food preparation and food quality
• Act as a mentor to the kitchen team responsible for pastries and desserts.
• Develop ideas for new pastry dishes.
• Assist with weekly ordering, stock rotation, receiving and correct storage of produce
• Ensure all cool rooms, fridges, freezers and dry store areas are maintained in a clean and safe manner, in compliance with health and company regulations.
• Ensure all food is prepared in line with standard recipes to maintain food costs and product consistency.
• Ensure all kitchen staff follows safe working practices.
• Monitor and maintain kitchen equipment.
• Maintain sanitation, health and safety standards in work areas at all given time and complies with food safety standards
• Attend all briefings and participate in training.
• Follow food and beverage safety and hygiene policies and procedures.
• Other ad-hoc duties as assigned

• Positive attitude and team player with ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
• Possesses minimum 3 years experience in a similar role.
• Ability to identify and delegate tasks effectively.
• Excellent organizational and time management skills.
• Familiar with HACCP requirements.
• Knowledge of Health and Safety rules and procedures
• Ability to multitask and work efficiently under pressure.
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.