Junior Sous Chef - Hotel Arts Barcelona
Core
Entry-level management role overseeing daily kitchen operations, food production, and staff coordination to ensure culinary standards and guest satisfaction.
Role type
Junior Sous Chef (Entry-level management)
Builds
Culinary items and food displays for hotel guests and events
Domain
Hospitality / Culinary Arts
Required skills
Food production, kitchen sanitation, staff supervision, inventory management, menu development, quality control, shift leadership, customer service, budget management, equipment maintenance
Responsibilities
Maintains food handling and sanitation standards, oversees production and preparation of culinary items, supervises and coordinates activities of cooks, checks quality of raw and cooked food products, purchases supplies and manages food inventories, handles guest problems and complaints, conducts training and performance appraisals, assists in determining food presentation and creating decorative displays
