Sous Chef

1w1 week ago

Meliá Hotels International

ES · Full-time · €30,000 – €45,000

About this role

Joining Meliá Hotels International launches an inspiring journey with infinite growth and training possibilities worldwide. Work across many countries as part of a big family where inspiration always accompanies you. Own your professional career in this borderless adventure.

The Sous Chef shares responsibility with the Head Chef for implementing centralized kitchen procedures. Ensure compliance with company standards, adapt operations to the hotel team, and maintain top product quality and service levels. Comply with APPCC requirements and company sustainability standards.

Collaborate on kitchen strategy, norms, and procedures including products, orders, and VIP service standards. Provide support with F&B tools like operational guides, recipes, production sheets, cost sheets, and purchase lists. Supervise daily preparations, coordinate with the dining room, and participate in briefings and meetings.

Identify improvements to optimize hotel kitchen efficiency and ensure consistent high quality in food flavor, presentation, and temperature. Enjoy exclusive My MeliáRewards loyalty program for employees. Access My MeliáBenefits with flexible pay, discounts, healthy lifestyle initiatives, and solidarity programs.

Requirements

Experience implementing centralized kitchen procedures and company standards
Knowledge of APPCC (HACCP) and food safety compliance
Proficiency with F&B operational tools including recipes, production sheets, and cost controls (escandallos)
Ability to adapt kitchen operations to hotel team dynamics
Skills in menu planning and rotation for hotel outlets
Understanding of sustainability practices in hotel kitchens

Responsibilities

Collaborate in implementing the company's Kitchen strategy, norms, and procedures (products, orders, service standards, VIP procedures) in the hotel
Provide support in deploying F&B tools: operational guides, recipes, production sheets, cost sheets, 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 food served in all kitchens
Collaborate with Head Chef in planning menus for bars and restaurants (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 results
Supervise preparation of orders based on service needs (breakfasts, covers, service orders) and coordinate with dining room for plate service

Benefits

My MeliáRewards: exclusive employee loyalty program with unique benefits
My MeliáBenefits: flexible remuneration, exclusive discounts on products and services
Active and healthy lifestyle initiatives
Solidarity programs and sense of belonging to a big international family