Sous chef

2 years
Starting Date.
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


  • 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.

Apply for the Position

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