Empresas: Ikos Andalusia Hotel 5

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Key Responsibilities

Kitchen Operations: Support the Head Chef in managing daily kitchen operations to ensure smooth and efficient service.

Team Supervision: Lead, train, and motivate chefs de partie, commis, and kitchen employees to maintain high performance.

Food Preparation: Oversee food preparation and presentation to ensure dishes meet quality and consistency standards.

Stock & Cost Control: Monitor inventory, place orders, and help control food costs and waste.

Hygiene & Safety: Ensure all kitchen activities comply with health, safety, and hygiene standards.

Quality Standards: Step in for the Head Chef when needed, maintaining standards and solving any kitchen issues.

Qualifications & Experience

Previous experience as a Sous Chef or Senior Chef de Partie.

Strong leadership, training, and organizational skills.

Excellent knowledge of culinary techniques and kitchen operations.

Ability to work well under pressure and maintain consistency.

Commitment to hygiene, safety, and high-quality food standards.

📌 Sous Chef - (Málaga) (Madrid)
🏢 Turijobs
📍 Madrid