SOUS CHEF

About the Company:Founded by FTI Group in September 2015, Meeting Point Hotels is an international hospitality company with a portfolio of currently five brands comprising more than 50 properties with more than 13,000 rooms,around 7,000 talentsin 8 countries.The company’s portfolio includes Labranda Hotels & Resorts, Design Plus Hotels, Kairaba Hotels & Resorts, Lemon & Soul Hotels. Additionally, the company also managesproperties with unique characteristics, providingdistinctive experiences under the umbrellaManaged by MP Hotels, such as Aquaworld Belek by MeetingPoint Hotels.Couples, singles and families, sun-seekers, sports fanatics or experience and culturally driven, our wide hotel range has just the right choice for everyone. The resorts and hotelsare located on the CanaryIslands, Morocco, Malta,Italy, Greece, Croatia,Turkey and Egypt.For our Hotel Labranda Suite Costa Adeje in Tenerife, we are currently looking for a Sous Chef. The Sous Chef is responsible to control, manage and organize the kitchen in order to offer an excellent service to meet our quality principles and HACCP regulation. The ideal candidate will possess excellent organizational skills and communication to ensure the highest level of customer satisfaction.Main Tasks & Responsibilities:Support integral management of the kitchen, achieving excellent control and service.Support distribution of work in the kitchen, coordinating the chefs de partie and cooks to achieve efficiency and effectiveness in the service.Manage purchased goods and kitchen overheads to achieve the highest productivity and satisfaction.Supervise averages obtained in the stock output to achieve a correct management of the products.Supervise maintenance of utensils, batteries, kitchenware, stoves, appliances to increase the useful life of the equipment.Replace the Head Chef in the tasks of the same and any position in the kitchen as needed.Supervise kitchen team to ensure smooth and efficient operations during service hours. Delegate tasks effectively and maintain a positive and productive work environment.Provide guidance and training to kitchen team on proper cooking techniques, food handling procedures, and safety protocols. Foster a culture of continuous learning and improvement within the team.Collaborate with the Executive Chef to develop creative and seasonal menus while meeting customer preferences and dietary requirements.Oversee and participate in the preparation, cooking, and plating of dishes according to established recipes and standards. Ensure proper portion control and food presentation.Conduct regular inspections of food items to ensure freshness, quality, and adherence to food safety standards. Monitor inventory levels and coordinate with suppliers to maintain adequate stock of ingredients.Uphold strict sanitation and hygiene standards in the kitchen area, including equipment maintenance, cleaning schedules, and compliance with health and safety regulations. Take proactive measures to prevent accidents and ensure a safe working environment.Qualifications, Experience & Knowledge:Cooking Professional Training.Cooking and Gastronomy Technician.Specific courses in dietetics, pastry, allergens,etc is considered as important.3 years of experience in the same or similar position.