17 Jul | Jumeirah Port Soller Hotel & Spa - Jumeirah Group | Santa Eulalia del Río
About Jumeirah & the Hotel:
At Jumeirah, we are committed to encouraging and developing our colleagues in world-class environments. We value diversity and provide equal opportunities, employing over 14,000 colleagues from over 140 different countries, including locations in Asia Pacific, CIS, Central Asia, Western and Eastern Europe, South America, Africa, and the Middle East.
We want you to do well from the beginning, so we’ll give you every chance to impress during the recruitment process. We promise our colleagues a warm welcome and will help you feel part of our Jumeirah family from day one. You can rely on us to support you as you settle into your journey with us and make Jumeirah ‘Your Place to Shine’.
About the Hotel:
Jumeirah Port Soller Hotel & Spa, Mallorca, is located on a cliff and surrounded by pine forests overlooking the fishing town of Port Soller. It features 121 spacious guestrooms and suites, each with a private terrace or French balcony, offering stunning views of the Mediterranean Sea or the port and Tramuntana mountain range, a UNESCO Heritage site. The hotel offers three restaurants, three bars, two swimming pools, and our Talise Spa. The hotel is divided into eleven low-rise structures to ensure a natural and exceptional environment.
About the Role:
We are seeking a Sous Chef to join our Culinary Department at Jumeirah Port Soller Hotel & Spa.
Main Duties and Responsibilities:
* Assist the Executive Chef with the smooth daily operation of all Food Outlets, supporting menu preparation to meet market needs.
* Ensure that all standards are met and exceeded at all times.
* Assist in writing standard recipes to control food costs.
* Help minimize payroll costs through efficient scheduling and maximizing productivity.
* Monitor kitchen operation costs and take corrective actions to reduce expenses.
* Develop menus, buffets, and specials that meet customer needs.
* Update and maintain the Departmental Operations Manual.
* Ensure the highest quality and freshness of food/products.
* Check meal preparations with staff cooks when required.
* During service, coordinate with the kitchen brigade, issue food to waiters, and ensure quality standards are met before serving.
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