Junior Sous Chef

Description

Job Summary: Supports the kitchen operations of the hotel’s food and beverage outlets by supervising proper operations and maintaining gastronomic standards and guidelines. Key Responsibilities: 1. Support in all aspects of the hotel’s food and beverage outlets. 2. Supervision of kitchen operations and gastronomic standards. 3. Team training and communication with other departments. * Kimpton Aysla Mallorca * Palma de Mallorca (Balearic Islands) * * ### **Experience** No experience required * ### **Salary** Unspecified compensation * + ### **Area \- Position** **Hospitality, Tourism** - Head Chef + ### **Category or Level** Middle Management + - ### **Vacancies** 1 - ### **Applicants** 0 - * ### **Contract** Permanent Contract * ### **Working Hours** Full-time Continuous recruitment process. ### **Responsibilities** What does the job involve? You will support all aspects related to the hotel’s food and beverage outlets, supervising that the outlet’s kitchen operates properly and maintaining established gastronomic standards and guidelines. You will report to the Head Chef. Your day-to-day responsibilities include: \- Preparing forecasts, plans, and reports on productivity and orders for food and beverage outlets, supported by the Head Chef. \- Keeping prices and documentation for all dishes up to date and accurate. \- Training the entire team according to regulations and ensuring they have appropriate training and tools. ### **Requirements** Previous experience as at least a station chef in a restaurant or hotel food and beverage outlet of similar characteristics. \- Positive, proactive, energetic, dynamic, and empathetic attitude, with strong teamwork skills and passion for service. What can you expect from us? ### **Offered** Promote teamwork and service quality through daily communication and coordination with other departments. \- Request customer feedback to improve food quality and presentation, and assist in resolving customer inquiries and issues related to kitchen services. \- Assist the Head Chef in menu planning, ordering, materials management, and recipe costing sheets. \- Ensure all menu items are prepared and presented according to established recipes and standards. \- Follow procedures to ensure food and beverage safety, proper storage, inventory control, and equipment maintenance. \- Ensure all kitchen and storage equipment is in good condition and cleaned regularly. What do we expect from you? \- Relevant education or training for the position. \- Competitive salary. \- Accommodation discount at group hotels. \- Employee recognition program. \- Training program and access to learning resources. \- Uniform and laundry service. \- Meals on working days