Sous Chef (Cold kitchen – Mediterranean Open Buffet)
Core
Oversee all breakfast service operations for a Mediterranean Open Buffet, ensuring exceptional food quality, efficient kitchen management, and high standards of food safety and presentation.
Role type
Senior IC Sous Chef (Cold Kitchen)
Builds
Breakfast menu items and buffet stations for resort guests
Domain
Hospitality / Culinary Arts
Deliverable
product features
Required skills
Breakfast menu planning, food safety compliance, kitchen inventory management, staff training and mentorship, commercial kitchen equipment operation, food costing and budget control, high-volume service coordination
Preferred skills
International hospitality experience, knowledge of Asian or tropical cuisine, formal culinary training, island resort experience
Technologies
Commercial kitchen equipment
Responsibilities
Lead and supervise the breakfast kitchen team, prepare and execute breakfast menu items with precision, develop and refine breakfast menus, manage kitchen inventory and food costs, train and evaluate kitchen staff, ensure adherence to food safety and hygiene protocols, coordinate with front-of-house staff for guest requests, maintain kitchen equipment and workstations, monitor food quality during service, assist in staff scheduling, document kitchen performance metrics
Seniority
Senior, hands-on IC