Sous Chef

As a Sous Chef, you leave an important mark on the culinary level of the company. You are responsible for the (pre)preparation of the dishes, managing the entire kitchen brigade. The emphasis of the position is on coordinating the most efficient and effective preparation process possible. Recipes and menus are provided/determined in consultation with the chef, based on his substantive knowledge as well as insight into the market and margins/pricing.

Are you ready to set the standard for luxury hospitality? Then we want you on our team!

Where will you be working?

As a Sous Chef, you will work at The Kontiki, an organization where every individual contributes with their unique strengths, while working together as a team to exceed our guests’ expectations. At The Kontiki, we are guided by an important vision: “We believe in one-of-a-kind resorts worth exploring.” We pursue this vision by applying our mission in our daily work and guest interactions: by creating easy, vibrant, and excellent experiences.

In the role of Sous Chef, you are directly accountable to the Head Chef.

What will you do?

The Sous Chef is responsible for:

Leading all kitchen operations within Toucan Beach.
Estimating expected sales, planning quantities of products to be prepared.
Monitoring the culinary level of the company, (randomly) checking the manufacturing process and outgoing dishes and adjusting the process where necessary, receiving and handling questions, complaints, problems, etc. from guests.
Quality delivery (presentation of dishes, guest satisfaction).
Financial contribution (inbound%, gross profit, spillage, kitchen personnel costs, ratio of direct/indirect hours).
Process efficiency kitchen (connection parties, waiting times service).
Ensuring compliance with the regulations in the field of safety, protective equipment, hygiene, health and safety, HACCP and working and presentation methods (house style).
Supervising the way in which the kitchen is carried out.
Sourcing of all ingredients and quality of the final product.
Drawing up the menu taking into account the target group, business concept, trends in the market, impact, season, availability and kitchen actions to be performed.
Improve the level of ambition of all kitchen staff.
Make proposals for improving quality.
Ensure the representative condition of kitchen facilities.
Improving efficiency/productivity.
Improvement of the formula possibilities.
Keeping track of developments and trends in the market in the field of raw materials, composition of dishes, cooking techniques, etc.
Manage sufficient inventory.
Checking received and stored raw materials.
Ensure the presence and availability of necessary resources and kitchen appliances.
Engaging external parties for the purpose of preventive maintenance within agreed conditions.
Drawing up duty and work schedules and arranging sufficient staffing (part-timers, on-call workers), arranging and assigning work, giving directions/instructions, supervising progress. Determining the desirable qualitative and quantitative formation within the kitchen.
Supervising, stimulating and coaching all kitchen employees.

What do you bring?

We are looking for a driven professional who works with a strong guest-focused mindset and consistently strives to exceed guest expectations. You are innovative, bring fresh ideas, and are always looking for ways to improve our services. With an entrepreneurial mindset, you proactively seize opportunities and work independently, while remaining performance-driven and focused on delivering excellent results.

You also bring:

Completed chef training level 3 (managerial, specialized), preferably supplemented with the SVH teacher diploma.

Extensive (international) work experience (at least 3 years as a sous chef) / demonstrable knowledge of all cooking techniques.
Communicative skills.
Demonstrable knowledge of purchasing (fresh) products/ingredients and (the composition of) the menu (menuleer).
Administratively proficient with office and become.
Driven and works with a passion for quality.
Used to working under high work pressure.
Leadership competencies.
Great sense of responsibility.
Loyal and reliable to employer.
Flexible deployment from Monday to Sunday (including public holidays).

Why work at The Kontiki?

You will be working at one of the most iconic beach resorts in Curaçao.
You will become part of a fun and energetic team.
A competitive salary and attractive working conditions.
Opportunities to grow and develop your culinary career.

Interested?

Send your CV and motivation letter to jobs@thekontiki.com and who knows, you might become our new colleague!