Sous Chef De Cuisine

We believe in providing the structure for a meaningful career where your impact is clear and your success is supported by a strong team.

• Meaningful and impactful work: Your role directly contributes to creating unforgettable holiday experiences and achieving our Vision to be the most admired brand. Your daily efforts have a tangible impact on guest satisfaction and brand reputation.
• Teamwork and community: We foster a culture where good relationships with colleagues are essential. You'll be part of a dynamic, supportive team where collaboration and mutual respect are foundational.
• Trusted management: Your experience is highly valued. You'll operate within a stable, professional structure that empowers your strategic judgement and supports long-term professional stability.
• Professional development: We offer dedicated training and development programmes that support continuous learning, demonstrating our commitment to your long-term growth and evolution within the Group. From structured onboarding and continuous learning through our global e-learning platform, training academies, masterclasses and workshops-enhanced by exclusive academic partnerships such as eCornell-to transparent performance management and leadership development, we support your growth, empower your impact and create an environment where talent is recognised and potential thrives. At the same time, we foster teamwork and a strong sense of community through our internal communication tools, where people connect, collaborate, share knowledge and celebrate success.
• Job security and financial stability: As a fast-growing and financially solid group, we offer stability and a competitive remuneration package that allows you to plan your future with confidence and focus on developing your leadership skills, complemented by daily transportation, full board meals, and support finding local accommodation.

You have proven experience as a Sous Chef or Senior Chef de Partie and bring strong leadership, training, and organizational skills to support efficient kitchen operations. You possess excellent knowledge of culinary techniques and kitchen management practices, ensuring consistency and high performance within the team. You work confidently under pressure while maintaining quality and attention to detail, and you demonstrate a strong commitment to hygiene, safety, and the delivery of high-quality food standards.

* Not sure if you meet all the role requirements? We still welcome your application and a chance to learn more about why you think you could be a valuable addition to the Sani / Ikos team.

Culinary: Sous Chef De Cuisine

At Sani/Ikos Group, the Culinary department is where creativity meets craftsmanship. From passionate Chefs to dedicated Cooks, our team members craft culinary masterpieces with meticulous attention to recipes and guidelines.

Whether preparing dishes for our buffet or à la carte restaurants, pride is taken in delivering menus crafted by Michelin-starred chefs.

· Supervise daily food preparation and service to ensure consistent taste, presentation, and portion control.

· Execute menu items in accordance with culinary standards established by the Chef de Cuisine and Executive Chef.

· Ensure full compliance with HACCP, sanitation, cleanliness, and safety standards within the kitchen.

· Support stock control, ingredient rotation, waste reduction, and accurate portioning to align with cost targets.

· Assist with daily prep planning, production schedules, and equipment organization.

· Report operational needs, maintenance issues, or workflow gaps to the Chef de Cuisine.

· Maintain clear communication with the Chef de Cuisine and service teams to support smooth kitchen-to-floor coordination.

· Contribute to briefings and handovers to ensure continuity between shifts and service periods.

· Accountable for the quality and timing of kitchen output during assigned shifts.

· Responsible for ensuring adherence to standards and safety requirements.

· Acts as delegated kitchen leader in the absence of the Chef de Cuisine.

Duration: 7 months, between March-November

· Lead kitchen staff during service periods, providing instructions, coordination, and hands-on support.

· Train and coach junior team members to ensure skill development and consistent execution.

· Maintain a positive, disciplined, and respectful working environment.

Locations: Spain: Estepona, Mallorca