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Blue Palace, a Luxury Collection, Resort and Spa

Sous Chef

 
As a Sous Chef in Blue Palace you will act as the second in command following the Executive Chef’s guidelines. You will always need to lead by example, ensuring that the kitchen team operates following the company’s standards of service excellence and teamwork.
 
Main responsibilities:
 
Assist with the preparation and planning of meal designs
Ensure that kitchen activities operate in a timely manner
Resolve any guest problems / complaints
Monitor and record inventory, timely order new supplies
Provide support to kitchen employees with tasks including line cooking, food preparation, and dish plating
Recruit and train new kitchen employees to meet company standards
Create schedules for kitchen employees and evaluate their performance
Monitor HACCP procedures and ensure hygiene standards are always met
Manage the kitchen team in the Executive Chef’s absence
 
Main qualifications/skills:
 
Proven similar work experience or as a Cook A’ within an à la carte restaurant
Up-to-date knowledge of cooking techniques and recipes in addition to sanitation regulations
Culinary school diploma
 
What we offer:
 
General hospitality & departmental trainings
Single accommodation, Full board meals
Free daily transportation to work
Career development opportunities 
 

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Phaea Resort HR Department

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