Sous chef

*SEASONAL JOB

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Responsibilities:

• Collaborate with the Head Chef to improve daily operations, including workforce planning;
• Train, organize, and oversee kitchen staff to ensure quality dishes and products;
• Maintain compliance with hotel standards, hygiene, and occupational health regulations;
• Manage purchasing of groceries, ensuring quality and correctness;
• Organize food preparation for banquets and events;
• Monitor cooking achievements, setting priorities with the Head Chef;
• Uphold group values and set an example for the team;
• Ensure correct setup and opening/closing procedures in the kitchen;
• Evaluate employee performance and propose improvements or rewards;
• Attend dish creation, provide feedback, and suggest improvements;
• Accommodate guest requests and contribute new ideas to the culinary process;
• Train sector managers for Sous Chef positions;
• Perform additional tasks as instructed by the immediate superior;
• Regularly maintain documentation and record refrigerator temperatures;
• Demonstrate company values in behavior, representing an example for others.

Requirements:

• Minimum of 3 years of professional education;
• Minimum of 2 years of work experience as the Chef de Partie position;
• Proficiency in Montenegrin/Serbian and/or English;
• Ability to lead team and drive results.

What we offer:

• Provided shared accommodation;
• 2 meals per shift;
• Corporate discounts;
• Service charge;
• For foreign citizens, we provide residence and work permits.