Sous Chef JNcQUOI Deli Comporta

The JNcQUOI Deli Comporta is set in one of Europe's most exclusive destinations, offering an intimate and refined gastronomic experience that celebrates local excellence and international sophistication. We are seeking a talented, experienced, and highly motivated Sous Chef to join our leadership team and uphold our commitment to culinary distinction.

If you are a passionate kitchen leader with deep respect for Portuguese ingredients and a flair for creative execution, we invite you to apply.

The Role and Mission

The Sous Chef will work directly alongside the Head Chef, playing a critical role in the daily management of the kitchen operations, ensuring consistency, quality, and creative integrity across all offerings.

Key Responsibilities

• Operational Leadership: Assist the Head Chef in managing and leading all daily kitchen operations and service periods.

• Culinary Execution: Ensure the flawless execution of all dishes, maintaining the highest standards of taste, quality, and visual presentation, with a strong emphasis on Portuguese regional cuisine.

• Team Management: Foster a positive, productive team-work environment, manage staffing schedules, and assign tasks to guarantee maximum productivity.

• Quality Control: Maintain stringent control over product quality, preparation techniques, and ensure optimal utilization of seasonal and regional ingredients.

• Compliance & Safety: Oversee and strictly enforce all hygiene, sanitation, and food safety protocols, based on HACCP training and experience.

• Inventory & Cost Control: Monitor stock levels, manage orders, and minimize waste to meet cost control targets.

• Innovation: Actively contribute to menu development, bringing creative and innovative ideas to elevate the dining experience.

Candidate Profile

We are looking for a dedicated culinary professional ready to lead and embody the values of responsibility and excellence.

Required Skills & Experience

• Experience Level: 7+ years of culinary experience in professional kitchens, with a significant part of the career spent in roles of responsibility (Chef de Partie or higher).

• Culinary Foundation: Strong foundational training in both national and international cuisine, with a particular passion for regional Portuguese cooking and ingredients.

• Product Knowledge: Deep knowledge of products, seasonality, and traditional Portuguese culinary techniques.

• Technical Skills: Proven ability in leadership, planning, and organization.

• HACCP & Nutrition: Training and proven experience in HACCP. Basic knowledge of nutrition and dietetics is required.

• Global Exposure (Valued): Previous international experience as a cook or participation in international gastronomic events.

• Computer Literacy: Fluent experience with standard office software (Word, Excel, PowerPoint, etc.) for reporting and administrative duties.

Personal Attributes

• Accountability: Highly responsible and honest.

• Drive: Strong enthusiasm for cooking and dedication to task execution.

• Organization: Highly organized and productive.