OUTLET SOUS CHEF – (M/F) Department — F&B - Food and Beverage

 The Quinta do Lago Group is recruiting candidates for the position of Sous Chef.

• Professional Cooking Training or equivalent
• Professional Training in Hygiene and Food Safety
• Good knowledge of Food Law
• Good knowledge of Stock Management
• Mastery in delegating multiple tasks
• Communication and leadership skills
• Up to date with food and beverages trends and best practices
• Ability to work under pressure, prioritize tasks and meet deadlines
• Excellent organizational and decision making skills
• Teamwork skills
• Discipline, sense of ethics, responsibility and autonomy
• Aptitude for refined service and customer orientation
• Ability to plan, organize, adapt to change, flexibility, dynamism and proactivity
• Emotional stability, physical and stress resistance, time management, speed of execution and strong orientation towards achieving results

• Assist the Outlet Head Chef in writing standard recipes which allow the outlet to run at an acceptable food cost
• Assist the Outlet Head Chef in minimizing payroll cost by maximizing productivity and efficient scheduling of employees
• Monitor all kitchen operating costs and take corrective action where necessary to reduce expenses
• Assist the Outlet Head Chef in developing menus, buffets and “specials” which meet the needs and which comply with the company policies and procedures and minimum standards.
• Assist in writing and updating the relevant section of the Outlet Operations Manual.
• Train kitchen employees according to the annual training plan for the kitchen and as necessary on a daily basis
• Assist in maximizing employee productivity and morale and consistently maintain discipline following company guidelines and local legislation
• Assist the Outlet Head Chef in all administrative tasks
• Work in any section of the kitchen when necessary, due to business pressure or employee shortages