beach club, sous chef (6738)

We are looking for a Sous Chef to be responsible for the catering production quality of the Beach Club kitchen, providing the expected high standards in quality food management, maintaining cost effective practices, allocating kitchen duties.

Key Duties and Responsibilities

• Responsible for the day-to-day requisitioning of stocks which ensure consistent quality and cost-effective management of the hotel/resorts catering services.

• To institute the required procedures and quality control checks on all shifts to ensure the consistent production of quality guest service.

• Responsible for the daily, weekly, and monthly allocation of staff duties and shift planning.  

• To ensure that the daily stock records of the restaurant/outlets are maintained 

• To ensure the procedures and management standards laid down by the resort are followed and instituted amongst the kitchen staff.

• To ensure that all equipment and maintenance faults are reported and kept in line with manufacturers and company standards.

• To ensure that all Food Safety standards – HACCP are followed to the fullest.

• To assist in the mentoring and development of team

Skills, Experience & Educational Requirements

• Certified qualification as Chef from a recognized institute.

• Knowledge of Greek and English

• At least one year’s experience at a similar level.

• Minimum 2 years’ experience in a restaurant or catering institution with recognized high standards.

• Experience in a luxury resort would be an advantage but not a requirement.