ph3Job Purpose /h3pTo support the Chef de Cuisine in managing daily kitchen operations, ensuring high-quality food production, efficient workflow, and adherence to safety and hygiene standards. The Sous Chef acts as shift leader, coordinating production, supervising the team on the kitchen floor, and maintaining consistency in taste, presentation, and timing. /ppThe role contributes to team culture and continuity by training staff, reinforcing standards, and helping maintain positive professional relationships across seasons. /ph3Key Responsibilities /h3h3Culinary Execution Quality /h3pSupervise daily food preparation and service to ensure consistent taste, presentation, and portion control. /ppExecute menu items in accordance with culinary standards established by the Chef de Cuisine and Executive Chef. /ppEnsure full compliance with HACCP, sanitation, cleanliness, and safety standards within the kitchen. /ph3Operational Efficiency Resource Use /h3pSupport stock control, ingredient rotation, waste reduction, and accurate portioning to align with cost targets. /ppAssist with daily prep planning, production schedules, and equipment organization. /ppReport operational needs, maintenance issues, or workflow gaps to the Chef de Cuisine. /ph3Shift Leadership Team Support /h3pLead kitchen staff during service periods, providing instructions, coordination, and hands-on support. /ppExecute menu items in accordance with culinary standards established by the Chef de Cuisine and Executive Chef.



/ppEnsure full compliance with HACCP, sanitation, cleanliness, and safety standards within the kitchen. /ph3Collaboration Communication /h3pMaintain clear communication with the Chef de Cuisine and service teams to support smooth kitchen-to-floor coordination. /ppContribute to briefings and handovers to ensure continuity between shifts and service periods. /ph3Accountability /h3pAccountable for the quality and timing of kitchen output during assigned shifts. /ppResponsible for ensuring adherence to standards and safety requirements. /ppActs as delegated kitchen leader in the absence of the Chef de Cuisine. /ph3Qualifications Experience /h3pProven experience as a Sous Chef or Senior Chef de Partie. /ppStrong leadership, training, and organizational skills. /ppExcellent knowledge of culinary techniques and kitchen operations. /ppAbility to work well under pressure and maintain consistency. /ppCommitment to hygiene, safety, and high-quality food standards. /ph3What We Offer /h3h3Team /h3pBecoming a member of an organization that cares about its people, the environment, and the local communities. /ph3Grow /h3pHave room to grow and develop via numerous opportunities for learning, professional development, and career advancement. /ph3Care /h3ulliCompetitive remuneration package. /liliAccommodation daily transportation. /liliFull board meals. /liliDepartmental training. /li /ul /p #J-18808-Ljbffr

📌 Sous Chef de Cuisine (Estepona)
🏢 Sani/Ikos Group
📍 Estepona