Sous Chef

2 settimane fa

Milano, Lombardia, Italia Kerten Hospitality A tempo pieno 35.000 € - 55.000 € all'ano

ABOUT KERTEN HOSPITALITY

Kerten Hospitality (KH) is an end-to-end lifestyle hospitality operator creating bespoke destinations, experiences and communities while optimising operations and driving profitability for savvy investors with a strong commitment to sustainability. KH transforms destinations through impactful partnerships with Food & Beverage, Retail, Entertainment, Art and Wellness brands with a focus on building Ecosystems, and unique community-centric destinations, which connect International & local travelers. The Group's current pipeline includes projects in numerous countries in the Middle East, Europe, and North Africa region.

ABOUT THE PROPERTY

Colere 1600 by Cloud 7, Italy

Colere is a charming mountain village renowned for its unspoiled landscapes, and year-round appeal. The destination offers a haven for outdoor enthusiasts with skiing, hiking, and climbing, as well as a retreat for those seeking tranquility. Within this stunning setting, the Cloud 7 Hotel Colere features 28 thoughtfully designed rooms and suites, offering a blend of comfort and contemporary alpine style. Guests will enjoy a wellness center dedicated to relaxation and rejuvenation, along with the variety of refined hospitality in lounge bar&ski, a la carte and self-service restaurants, the hotel embodies the perfect balance of adventure, wellness, and Italian charm.

JOB DESCRIPTION

KEY RESPONSIBILITIES

  • Assist the Head Chef in designing and executing seasonal menus reflecting local ingredients and mountain-resort dining standards.
  • Supervise daily kitchen operations across all outlets (breakfast, à la carte, après-ski, banqueting).
  • Support recipe development, portion control, food presentation, and quality checks.
  • Lead service during peak periods, ensuring smooth coordination between kitchen sections.
  • Maintain kitchen SOPs aligned with Kerten Hospitality standards.
  • Ensure strict adherence to food safety, hygiene, and HACCP guidelines.
  • Train, guide, and mentor junior chefs, fostering a disciplined yet supportive kitchen environment.
  • Conduct daily briefings and communicate clearly with the culinary and service teams.
  • Monitor stock levels, assist with inventory, and ensure proper storage and rotation (FIFO).
  • Help manage food costs, waste control, and efficient use of resources.
  • Work closely with procurement to ensure timely ordering of high-quality products.
  • Step in to lead the kitchen in the Head Chef's absence.
  • Support preparation for special events, activations, and private dining experiences.
  • Ensure consistency of culinary standards across all dining periods and outlets.

EXPERIENCE & SKILLS

  • Previous experience as Sous Chef or Junior Sous Chef.
  • Strong leadership skills and ability to manage teams during busy service.
  • Solid knowledge of contemporary culinary trends and menu execution.
  • Ability to work efficiently in a fast-paced, seasonal environment.
  • Culinary degree or equivalent professional qualification.
  • HACCP certification preferred.
  • Strong understanding of food safety, hygiene, and European standards.
  • Good English; Italian is an advantage.

JOINING OUR TEAM MEANS

  • Competitive Compensation
    : A rewarding package tailored to your experience.
  • Career Growth
    : Opportunities for advancement within our dynamic organisation.
  • Inclusive Environment
    : A vibrant and inclusive workplace that encourages collaboration.
  • Shared Purpose:
    Working with passionate people who live our values every day — connecting, innovating, curating, and leading the way together.

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