sous chef for aulus chania

At Domes Resorts the Sous Chef is acting as the second-in-command to the Chef de Cuisine or Head Chef. The Sous Chef oversees the preparation and presentation of dishes, supervises kitchen staff, and ensures that the culinary standards are consistently met. This position requires a combination of culinary expertise, organizational skills, leadership abilities, and a deep understanding of kitchen operations.

Some of the responsibilities:

Operational Management and Kitchen Supervision

·        Assist the Head Chef in daily kitchen management, including scheduling, staff assignments, workflow organization and developing creative and seasonal menus while meeting customer preferences and dietary requirements.

·        Oversee and participate in the preparation, cooking, and plating of dishes according to established recipes and standards. Ensure proper portion control and food presentation.

·        Conduct regular inspections of food items to ensure freshness, quality, and adherence to food safety standards. Monitor inventory levels and coordinate with suppliers to maintain adequate stock of ingredients.

Team Leadership and Development

·        Supervise kitchen team to ensure smooth and efficient operations during service hours. Delegate tasks effectively and maintain a positive and productive work environment.

·        Provide guidance and training to kitchen team on proper cooking techniques, food handling procedures, and safety protocols. Foster a culture of continuous learning and improvement within the team.

·        Work in conjunction with the HR department for the hiring process of new employees or the traineeships programs.

Food Safety & Inventory

·        Ensure proper handling, storage, and labeling of ingredients to prevent cross-contamination.

·        Conduct regular kitchen audits and hygiene inspections, addressing any compliance issue.

·        Assist in managing kitchen inventory, ensuring stock levels are maintained efficiently.

Creativity & Innovation

·        Stay updated on culinary trends, techniques, and best practices to contribute to menu innovation and improvements.

·        Experiment with new ingredients and cooking methods to enhance the menu and overall dining experience.

·        Provide feedback and suggestions to the Head Chef regarding menu improvements and kitchen efficiency.

Requirements

Useful to have:

·        Culinary degree or equivalent certification from a recognized culinary institution.

·        Thorough knowledge of food safety standards, sanitation regulations, and kitchen procedures.

·        7-8 years of experience in a professional kitchen, with a focus on high-volume or fine dining environments.

·        In-depth knowledge of various cooking techniques, ingredients, and food presentation.

·        Excellent knowledge of the English language.

·        Good knowledge of MS Office and POS (Point of Sales) systems.

What you will bring:

·        The ability to work under pressure and manage multiple priorities in a fast-paced environment.

·        Proven experience in a supervisory role, demonstrating strong leadership and team management skills.

·        Excellent planning and organizational skills for ensuring that workstations are set up correctly, staff members are efficiently assigned to tasks, and dishes are prepared and sent out in a timely manner.

·        Ability to build relationships, internally and externally, in the kitchen and between the kitchen and the hotel.

Benefits

You will benefit from:

·        Competitive Remuneration Package

·        Continuous Training & Development opportunities

·        Friendly Work environment