Sous Chef is responsible for assisting the Head Chef with overall kitchen operation, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the kitchen operation and administration. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions. Also assists in supervising all kitchen areas to ensure a consistent, high-quality product is produced.

Responsibilities Relieving the Head Chef if necessary

Preparing and distributing all daily meals, including set up of the breakfast buffet

Assisting the Head Chef in ordering food supplies

Taking monthly stock of supplies in cooperation with the Head Chef

Providing continuous training to the kitchen staff

Assisting with organizing, managing and motivating all kitchen staff

Implementing and maintaining the company's standards and budgets in the food department

Implementing a correct food schedule for the employees

Maintaining impeccable cleanliness, hygiene and tidiness in the kitchen

Actively performing cost controlling and maintaining food costs

Implementing correct appearance/uniformity, as well as standards of personal hygiene of all kitchen staff

Participating in the training programs

Maintaining a regular presence in the restaurant's buffet areas, to ensure buffet standards

Requirements Fluently spoken English

Previous experience in a similar role

Hospitality degree will be considered an advantage

Pleasant and communicative character

Professional attitude and appearance

Reliability and hard work

Great team spirit

Benefits Seasonal or permanent employment

Competitive salary and bonuses

Accommodation and meals

Health insurance

Flight tickets