Executive Sous Chef-Sol Tropikal Durres

“The world is yours with Meliá” 

Continuing at Meliá means advancing on a journey without borders, seizing the unlimited growth and development opportunities that our global family offers you. It's knowing that the world is yours and that your chances to work in various countries are within your reach, all while still being part of our great family.

It is experiencing one of the most exciting journeys of your life, a journey where personal and professional growth will accompany you at every step.

Are you ready to take the reins of your professional career and explore new inspiring opportunities within Meliá? 😉🌟

REMEMBER: Before applying, you must inform your direct supervisor and/or Hotel Director, and your HR manager of your interest in participating in the internal selection process. Your line manager will not have the authority to authorize or halt your application, but must be properly informed.

• Mission: Responsible for supporting the Executive Chef in the implementation of the decentralised F&B strategy and the definition of attributes and products for their hotel, creating a differentiating and competitive culinary product.
• What will you have to do:
• Implementing F&B standards, together with the Executive Chef, monitoring them and creating action plans for their hotel (when necessary).
• Support the Executive Chef in defining the culinary direction for all services and outlets. Define recipes, make cost estimates and analyse the associated costs. Define products, ingredients and qualities according to their brand.
• Collaborate with Procurement in the selection of F&B suppliers. Develop specific products with suppliers.
• Carry out the OS&E definition of the hotel.
• Manage the direct costs of the business unit (within the established framework) both in terms of food (orders) and social costs (rotas, recruitment, working environment...). Daily monitoring of costs and revenues Responsible for the P&L - Daily Operation (Short Term).
• Monitoring the department's KPI's: raw material cost, personnel cost, order tracking, relevant personnel ratios (productivity level, breakfast room, bar, restaurant and events ratios)
• Ensuring compliance with Clarity processes under their responsibility
• Implement HACCP (Hazard Analysis and Critical Control Points) on a daily / weekly / fortnightly / monthly basis)
• Ensuring the implementation of the Service: supervises the preparation of orders based on the needs of the service (breakfast, covers, service orders) in the hotel.
• Ensure team planning, communication of orders and preparation of cold rooms and pantry.
• Follow-up of the daily operation (pre and post arrival of customers). Analyse and supervise the services (breakfast, restaurant cutlery at dinner, room service and events) planned with the outlets' managers on a weekly/fortnightly basis. Ensure that orders are placed well in advance. Planning the staffing for breakfast service (chefs ratio). Supervise the preparation and presentation of breakfast buffets. At the end of the service, supervises the collection of the remaining products, the analysis of waste and the cleaning of the spaces.
• Hold regular meetings to review planned services based on upcoming events with related departments (sales, kitchen, reception).
• Analyse the cost/revenue ratio.
• Coordinate events with the kitchen and the room Conduct with their team a review of the events after completion: discrepancies, possible improvements. Handle complaints and provide support in the event of an incident.
• Supervise inventory taking (if applicable), stock checking, consumption control, relief inventories and the placing of new orders according to standard.
• What are we looking for:
• University degree and/or higher in Tourism; Gastronomy/Culinary training and training to keep up to date with trends in the area is an asset.
•  Advanced English is mandatory, albanian language is advantage.
• Knowledge of food handling, hygiene and food safety.
• Knowledge in the use of kitchen economic management and analysis tools.
• Keeping up to date with cooking trends and gastronomic innovation.
• Proficient in Office package and tools related to the position.
• Knowledge of hotel operations in its different types of services.
• Orientation towards results and economic goals set by the company.
• Proactivity for excellence and high capacity in planning and organisation.
• Leadership and high communication skills, as well as previous experience in team management.
• Implementation of pilots, projects and strategies established at company level.
• Implementation of new gastronomic concepts.
• Minimum 2 years' experience in a similar position in 4 and 5* hotels.

At Meliá we are all VIP 🌟

Great professionals who make everyday life easier and exceptional. From the junior to the most senior, all of them have unique and important qualities that make working at Meliá an opportunity for constant growth and a passport to create your future wherever you want.  

Our warmth, proximity and passion for what we do make working at Meliá an unforgettable experience, full of emotional moments and always with the feeling that you belong to a big family where we have people like you, VIP People. 

At Meliá Hotels International, we are committed to equal opportunities between women and men in the workplace, with the commitment of management and the principles contained in Human Resources policies. We also prioritize disseminating throughout the entire staff a corporate culture committed to effective equality, and raising awareness about the need to act jointly and globally.

We promote our commitment to equality and diversity, avoiding any kind of dicrimination, especially related to reasons of disability, race, religion, gender, or age. We believe that diversity and inclusion among our employees are essential for our success as a global company.

Additionally, we support the sustainable growth of our industry through a socially responsible team. In this sense, our motto is "Towards a sustainable future, from a responsible present". Thanks to al our collaborators, we make it possible. 

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