OUTLET SOUS CHEF (in Charge of Breakfast) - KOKO Restaurant Department — F&B - Food and Beverage

Join the Quinta do Lago Team — Where Excellence Meets Passion

In the heart of the Algarve, Quinta do Lago is one of Europe’s most exclusive luxury destinations, where excellence, innovation and the guest experience are at the centre of everything we do.

Across 14 restaurants, we deliver experiences ranging from relaxed lakeside lunches to elegant dinners overlooking the sea. Each venue has its own rhythm — from family favourites to sunset cocktails, from fresh seafood to wood-fired classics.

What they all share is a commitment to quality, locally sourced ingredients, and carefully designed environments for every occasion.

 At a time of significant growth and development across our restaurant portfolio, we are looking for a Sous Chef (in Charge of Breakfast) to join KOKO Restaurant and become an integral part of our culinary team. This role will be responsible for leading the breakfast operation and supporting the day-to-day management of the kitchen, ensuring the highest standards of quality, service, and food safety are consistently maintained.

• 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