SOUS CHEF JOBS in 5 Luxury Hotel in Grand Cayman - Barcelona, España - Hotel Indigo Grand Cayman NEW OPENING - Recruitment in Europe

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Register Now for this Exclusive Recruitment Day for the Opening of Hotel Indigo Grand Cayman, part of IHG Group With its vibrant culture, welcoming community, breathtaking scenery, and income tax-exemptions, the Cayman Islands offer an unparalleled start to and backdrop for your hotel career journey.

• A very competitive salary package
• Flight allowance of up to USD $1500
• Complimentary meals during workdays
• Generous overtime pay at x1.5 of your hourly rate for any work beyond 9 hours/day or 45 hours/week.
• Global Discounts at IHG brands
• Comprehensive Medical Insurance
• 2 weeks paid vacation If you're a bright and dynamic individual, don't hesitate to apply and get the chance to become part of our exceptional crew in the Cayman Islands Preselected candidates will participate in a secondary selection process, resulting in face-to-face interviews in Barcelona.

• Ensure consistent food preparation and the highest caliber of food presentation, taking advantage of all opportunities to improve upon both, and ensuring communication to the Executive Sous Chef.
• Ensure cleanliness and hygiene is maintained in the various kitchen areas including Refrigerators and storerooms and that food products are rotated to ensure high standards of freshness, Ensuring refrigerators and storerooms are organized and maintained in the various kitchen areas on a daily basis and that all food products are stored in accordance with health regulations.
• Supervise and participate in the production and presentation of all food products to maintain the best quality food style possible.
• Aids in the transportation of all food products, to be sure it is arranged and presented up to the standards set by the Executive Sous Chef and Chef Du Cuisine.
• Provide ongoing input for menus, creating, developing, and recommending recipes, for the use of other staff, to create a consistent and quality food product.
• Aid the Executive Sous Chef / Chef Du Cuisine, in ordering and inventory of food products for the preparation and operation, of an efficiently run kitchen.
• Conduct yourself as the Chef Du Cuisine would in their absence.
• Assist and coach in the organization of other staff to reduce the workload or meet the deadlines of the department.
• Ensure food is stored in appropriate containers, labeled, and rotated to ensure high standards of freshness, minimizing waste and maximizing quality.
• Aid the Executive Sous Chef and Chef Du Cuisine in creating, implementing, and maintaining department objectives and to ensure they are met and exceeded.
• Ensure that the morale of the kitchen staff is maintained by practicing positive strategies _ _ _

• Candidates must have been in similar role for 35 years in luxury Hotels and Resorts.
• Preopening experience is preferred (but not required)
• Overall understanding of basic planning/development, mentorship, coaching.
• Ability to satisfactorily communicate in English with guests, management and coworkers to their understanding.
• Ability to provide legible communication.
• Thorough background in banquets, fine dining, and line cooking.
• Food and Beverage culinary management experience with demonstrated leadership.
• Extensive knowledge of food handling and sanitation standards in large volume and fine dining.
• Understanding of purchasing and maintenance of kitchen equipment.
• Basic Financial management skills e.g., ability to understand and manage operating budgets, forecasting and scheduling, DSR.
• Ability to acquire and maintain relationships e.g., associates, customers, vendors.
• Ability to effectively manage labor productivity.
• Strongly demonstrated creativity in all areas relating to food to motivate staff, encourages selfesteem and efficiency.
• Strive to uphold a safe working environment and be Health and Safety conscious and actively involved in maintaining and improving a safe work environment.
• Promote professional work habits, encourage staff to act with integrity and recognize this trait in others and reward them appropriately.
• Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food throughout the restaurant and any events or functions.
• Ensure that scheduled employees have reported to work; document any late or absent employees and use corrective action as deemed necessary.
• Assign work and side duties to staff in accordance with departmental procedures.
• Communicate additions or changes to the assignments as they arise throughout the shift.
• Conduct preshift meetings with Executive Sous Chef Chef Du Cuisine and review all information pertinent to the day's business.
• Expedite on floor or in the kitchen as business demands.