Sous Chef – Centralized Kitchen Operations

About the role

Meliá Hotels International is looking for a motivated Sous Chef to support the Head Chef in implementing centralized kitchen procedures across the hotel. The role ensures high standards of product quality, service, and compliance with HACCP and sustainability requirements.

Key responsibilities

• Assist in rolling out the company’s kitchen strategy, standards, and procedures at the hotel.
• Provide support for F&B tools such as operational guides, recipes, production sheets, costing sheets, and purchase product lists.
• Identify and propose efficiency improvements for the hotel kitchen.
• Maintain consistency, taste, presentation, and proper temperature of all served dishes.
• Collaborate with the Head Chef on menu planning and rotation for bars and restaurants.

Required profile

• Higher education in Gastronomy or Culinary Arts.
• Advanced English and local language proficiency.
• Minimum 2 years of experience in a similar role within 4‑ or 5‑star hotels.
• Strong leadership, communication, and team‑management abilities.
• Result‑oriented mindset aligned with company economic goals.

Required skills

• Food handling, hygiene, and safety knowledge (HACCP).
• Proficiency with management tools and the Microsoft Office suite.
• Understanding of hotel operational processes.

What we offer

• Access to the My MeliáRewards loyalty program.
• Flexible compensation and exclusive discounts on a wide range of products and services.
• Opportunities for international mobility within the Meliá family.