Sous Chef

1w1 week ago

Meliá Hotels International

ES · Full-time · €30,000 – €45,000

About this role

Responsible, along with the Head Chef, for implementing centralized kitchen procedures, ensuring company standards compliance, adapting operations to the hotel team, and maintaining product quality and service levels. Meet APPCC requirements and company sustainability goals. Join an inspiring journey where the world is yours.

Collaborate in implanting company kitchen strategy, norms, and procedures for products, orders, and VIP service standards. Provide support for F&B tools including operational guides, recipes, production sheets, escandallos, and purchase lists. Identify and propose improvements to optimize hotel kitchen efficiency.

Ensure consistency and highest quality in flavor, presentation, and temperature of food served across all kitchens. Supervise order preparation for service needs like breakfasts and covers, and coordinate with dining room for plate service startup. Participate in daily briefings, service order follow-ups, and monthly meetings with updated F&B results.

Belong to the great Meliá family and enjoy My MeliáRewards, the exclusive employee loyalty program. Benefit from My MeliáBenefits with flexible remuneration, exclusive discounts, active healthy lifestyle initiatives, and solidarity programs. Embark on a borderless career with infinite growth possibilities worldwide.

Requirements

Knowledge of centralized kitchen procedures and company standards implementation
Proficiency in APPCC (HACCP) compliance and sustainability practices
Experience with F&B tools including recipes, production sheets, escandallos, and operational guides
Ability to ensure food quality consistency in flavor, presentation, and temperature
Skills in menu planning and rotation for bars and restaurants
Capability to supervise kitchen preparation and coordinate with service staff
Familiarity with team training on technical sheets and briefing participation

Responsibilities

Collaborate in the implementation of company kitchen strategy, norms, and procedures (products, orders, service standards, VIP procedures) in the hotel
Provide support in implementing F&B tools: operational guides, recipes, production sheets, escandallos, purchase product lists
Identify and propose improvements that optimize efficiency in the hotel kitchen
Ensure consistency and highest quality in flavor, presentation, and temperature of served food across all kitchens
Collaborate with Head Chef in planning bar and restaurant menus (menu rotation)
Ensure team knows F&B technical sheets for different outlets
Participate in daily briefings, service order follow-up meetings, and monthly hotel meetings with updated F&B department results
Supervise preparation of orders based on service needs (breakfasts, covers, service orders) and coordinate with dining room for service

Benefits

My MeliáRewards: exclusive employee loyalty program with unique benefits
My MeliáBenefits: flexible remuneration, exclusive discounts on products and services, active healthy lifestyle initiatives, solidarity programs
Opportunities to work in many countries as part of a great family
Inspiring career growth with infinite professional development possibilities