Sous chef
Barcelona
2 years
2024-05-12
According to agreement
Your job
Perform functions of control and supervision of the item and/or service assigned to him/her, including control of supplies, conservation and packaging of merchandise. In addition, he/she will coordinate and supervise the personnel under his/her charge.
Responsibilities and tasks of the site
TO OFFER THE BEST SERVICE TO THE HOSTS
- Mise en place: He/she will be in charge of the preparation of his/her party (raw materials, utensils) and the distribution of tasks for an efficient organization.
- Culinary production: Supervision and elaboration of recipes based on the menus and on the good practices of food handling, attending to the client's needs.
- Distribution of tasks. Distribute, organize, direct and supervise the work of their assistants- Supervise the tasks of cleaning, preservation and replenishment of food of their batch.
- Reception and packaging of food: Collaborates in basic operations of reception and packaging and internal replenishment of goods following the established standards and orders received.
Knowledge and experience
- Medium Level Training Cycle in cooking.
- Knowledge of the products, machinery and kitchen tools.
- Mandatory HACCP training.
- Knowledge of languages: Spanish. English is a plus.
- Experience in team management.
- Minimum experience of two years in similar position.
Abilities for the job performance
- Meticulousness in the performance of tasks.
- Service orientation and excellent organizational skills.
- Positive attitude and excellent communication skills
- Ability to work in a team
- Ability to work under pressure and remain calm in difficult situations.
- Time availability
- Dynamic person
- People skills
- Good memory
Your benefits
The hotel offers continuous training, uniform cleaning, meals per shift, locker, being part of a team with a passion for hospitality and genuine service to the hosts.