Chef / Hotel Restaurant (Valencia)

Key Responsibilities

• Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
• Must have excellent food knowledge and a full understanding of culinary terms.
• Must be able to read, understand, follow, and prepare company recipes, maintaining the quality and consistency in taste according to the instructions provided by the corporate office.
• Must be proficient in completing tasks, working efficiently and productively.
• Must be able to work in any section of a kitchen.
• Coordinate and supervise all team members assigned to their section, assigning and delegating tasks accordingly.
• Undertake recipe reviews daily, maintaining recipe folders in immaculate condition.
• Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples, and random food tastings.