Sous Chef

About the role

The Servigroup Nereo hotel is looking for a second chef

What you'll do

The main tasks to be carried out are the following:

· Collaboration with the head chef and proper execution of the processes for receiving raw materials, storage, defrosting, temperature control, handling, and cleaning and disinfection. In the absence of the head chef, supervision of the aforementioned tasks.

· Handling of food in compliance with current regulations.

· Checking and controlling the material used in the kitchen, reporting any incidents in this regard.

· Collaborate in the planning of menus and cards

· Collaborate in cost and inventory management, as well as in purchasing

· Control and care of the conservation and use of the products at your disposal.

· Supervise and verify compliance with the existing records in the HACCP manual

What we're looking for

Servigroup is looking to fill a second chef position for a 4-star hotel in Benidorm:

· Dynamic professional, with a minimum of 2 years of experience as a cook in 3* and 4* holiday hotels and/or a solid career in catering.

· Minimum training: Higher vocational training in cooking.

· Experience in buffet service, showcooking, à la carte restaurant, and events.

· Experience in managing large teams and a high level of quality.

· Knowledge in the management and operation of events, bars, restaurants, and kitchens.

· Experience with costs and budgets.

· Leadership, Communication, and Team Management skills.

· Clear focus on customer service.

Nice to have

· Knowledge of languages will be valued.