Sous Chef (Seasonal – April to September)
- Dhermi - Palase
- Tipi
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- me orar te plote
- Fusha | Profili i punes
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- Hoteleri
- Gjuha
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- anglisht
- Eksperienca
- vetem me eksperience
Position: Sous Chef (Seasonal – April to September)
Location: Green Coast Hotel, Albanian Riviera – 5-Star Luxury Resort
Department: Culinary / Food & Beverage
Reports to: Executive Chef
Job Overview:
The Sous Chef is a vital leadership role within the culinary team, directly supporting the Executive Chef in the overall management of the kitchen operation during the busy season (April–September). This seasonal position requires a talented individual with proven culinary expertise, strong leadership capabilities, and a deep understanding of luxury hospitality standards.
The Sous Chef will be responsible for supervising kitchen operations across all dining outlets, ensuring that each dish reflects the highest quality and presentation standards. You will be expected to lead by example, inspire creativity, maintain consistency, and ensure strict compliance with hygiene and food safety regulations during the peak season.
Key Responsibilities:
Candidates should be prepared for a fast-paced, high-volume environment typical of luxury resorts during the summer season.
Location: Green Coast Hotel, Albanian Riviera – 5-Star Luxury Resort
Department: Culinary / Food & Beverage
Reports to: Executive Chef
Job Overview:
The Sous Chef is a vital leadership role within the culinary team, directly supporting the Executive Chef in the overall management of the kitchen operation during the busy season (April–September). This seasonal position requires a talented individual with proven culinary expertise, strong leadership capabilities, and a deep understanding of luxury hospitality standards.
The Sous Chef will be responsible for supervising kitchen operations across all dining outlets, ensuring that each dish reflects the highest quality and presentation standards. You will be expected to lead by example, inspire creativity, maintain consistency, and ensure strict compliance with hygiene and food safety regulations during the peak season.
Key Responsibilities:
- Support the Executive Chef in all aspects of kitchen operations during the seasonal period, including menu design, recipe development, and culinary execution across all outlets (fine dining restaurant, buffet, beach bar, room service, events).
- Supervise, mentor, and motivate kitchen staff, ensuring proper training, team discipline, and high morale.
- Monitor daily kitchen activities, including food preparation, cooking, and plating, ensuring compliance with established recipes, portioning, and presentation standards.
- Collaborate on seasonal and à la carte menu planning, contributing creative and innovative ideas aligned with current trends and guest preferences.
- Assist in monitoring food cost, portion control, waste reduction, and inventory management.
- Ensure all health, safety, and hygiene standards are maintained in accordance with HACCP and 5-star hospitality standards.
- Take charge of the kitchen in the absence of the Executive Chef, ensuring smooth operation and quality consistency.
- Coordinate with the Food & Beverage Manager, Events team, and service staff to ensure flawless execution of banquets, private dinners, and other culinary events during the high season.
- Work closely with suppliers to source premium ingredients and support sustainable, local procurement where possible.
- Foster a positive, productive kitchen culture rooted in teamwork, professionalism, and guest satisfaction.
Candidates should be prepared for a fast-paced, high-volume environment typical of luxury resorts during the summer season.