Sous Chef Latino

Green Coast Hotel - MGallery Collection, part of BALFIN Group is a unique hotel offering a luxurious escape along the pristine shores of Caesar’s Beach with crystal-clear Ionian waters with 131 elegantly designed guest rooms including 4 luxury & 1 presidential suite, modern architecture, and a focus on sustainability. The hotel includes various F&B spaces consisting in an à la carte restaurant, a destination lobby bar, a pool bar with direct access to the beach area, meetings, Conference & Exhibition spaces consisting in 2 meetings rooms with a total capacity of up to 100 guests welcoming corporates & institutions to organize high-level events of the same certified standards as anywhere else in Europe. Also, well-being spaces, including an infinity heated outdoor pool, a SPA, gym & fitness spaces & a private-beach area.

BALFIN Group is one of the leading investment groups in the Western Balkans region, embodying international standards with local expertise. Founded in 1993 in Vienna by Samir Mane, today, the Group has a presence in 11 countries; Austria, Albania, Kosovo, Bosnia and Herzegovina, North Macedonia, Montenegro, Switzerland, Croatia, the Netherlands, the USA, and Canada. BALFIN, a diversified group active in real estate, wholesale and retail, banking, asset management, tourism, education, and logistics, employs approximately 5,000 people. Total Group’s Assets (including financial institution) is € 2.2 billion, as of 2023 data.

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To Head the team of cooks responsible for food production on a day to day basis of the main kitchen for ALL Latin American Cuisine

Responsible To:   Executive Chef

Responsible For:  Kitchen/Food Stores

Duties and Responsibilities 

• Represents the food production area on a day to day basis.
• Scheduling of managers to ensure proper coverage at all times.
• To check staff schedules on weekly basis to ensure proper coverage at all times and wage cost control.
• Maintenance of required items in storage, while keeping in mind goals for days on hand inventory levels.
• Keeps pay-roll expense within budget levels.
• Maintains that standard operating procedures are followed in all areas.
• Sees that company policies are in effect regarding: 

1. “Clean as you go”
2. Proper uniforms to include shoes
3. Purchasing procedures
4. Rotation of stock in stores
5. Month ending inventories
6. Safety training on food handling equipment and accident reports written
7. Pay-roll procedures and time cards followed to include management only authorisation of overtime
8. Requisition system in effect for storeroom areas particularly staff feeding and catering
9. Banquet event orders costed out daily and separate cost arrived at
10. Staff properly documented with required health certificates
11. Standards of personal hygiene and grooming followed
12. Recipe cards developed, followed and used for all items in conjunction with use records
13. Updating of use records
14. Follow up on production charts to insure no over product and waste
15. Follow up on steak and roast meat charts to tie in with restaurant menu counts
16. Follow up on taste panes, restaurants, banquets and staff feeding.

• Training of subordinate staff, on the following, to meet training objective goals:

1. Food production standards – recipe cards, use records (station guides)
2. Production charts and their use
3. High cost item and roast meat charts
4. Budget process and P&L statements
5. Cleaning schedule
6. Taste panel procedures
7. Menu counts
8. Food cost calculation
9. Sanitation and hygiene
10. Train the trainer
11. Payroll control and procedures

• Co-ordinate with the Restaurant Managers to ensure the expediting of orders promptly, menu counts for reconciliation of required forms, and menu classes, taste panels and training.
• Co-ordinate with the Assistant Rest/Room Service Mgr with the heavy cleaning programmes and general sanitation, as well as specific requirements for equipment.
• Co-ordinates with Marketing on teach and taste classes and special promotions.
• Develop staff feeding rotation calendar and plan for staff special events.

Work Conditions:

Green Coast Hotel-MGallery Collection is an equal opportunity employer that offers a professional and dynamic work environment, an attractive compensation and benefits package, and opportunities to develop your professional potential fully.

Application deadline: 14/03/2025

* All applications will be treated with strict confidentiality according to the law No. 9887 set by the Albanian Parliament for the "Protection of Personal Data".

* Only shortlisted candidates will be contacted.