Sous chef

ABOUT THE COMPANY Hello! Welcome to Plaza Premium Group, we're people passionate about "Making Travel Better". We are a global company with team members from all walks of life, together we are PPGFamily, together we are building a legacy. You don't need to be from this industry, you do need to be passionate. Our promise to you: We will respect and value your background and perspectives We will work together with integrity We will share our incredible pride for job, company and industry What we ask of you: Bring passion to all that you do Listen, move fast and think innovatively Speak up, have ideas and share them Believe in customer service, and treating every person with kindness As industry leaders in innovating global airport hospitality, you will work with colleagues from all parts of the world for a truly global experience. You will help and craft services and facilities in over 200 locations in more than 60 international airports across the world. Who we are We were established in HK in 1998 by someone who understood the value of an airport lounge and felt that the experience shouldn't just be limited to a closed-circuit group of travelers. Through the years we have worked incredibly hard to create an experience which is both accessible and quality. Almost 25 years later we now span four core business segments: airport lounges, airport terminal hotels, airport meet & greet services, and a range of airport dining concepts. In addition to our own brands, PPG provides airport hospitality solutions to leading airlines, alliances and corporates around the world. Here are a few names you might recognize: Cathay Pacific Airways, Singapore Airlines, Lufthansa etc. With the future of travel always in sight, we created Smart Traveler, a mobile-app rewards program underpinned by in-house technology. We are fast-moving and always evolving to drive our purpose of making travel better. Join our family today. “Together, we'll make travel better.” JOB SCOPE The Sous Chef oversees and supports all food preparation, cooking, and general kitchen duties, ensuring efficiency and high standards. They monitor menu preparation times, maintain clean and hygienic workstations, and ensure food quality, portion sizes, and presentation. They check ingredient quality, coordinate kitchen operations, assist the Chef with shift schedules, and develop menus and recipe cards. The role includes supervising the pastry section, controlling food costs, and substituting for the Chef de Cuisine when needed. They ensure staff conduct, compliance with hygiene and safety standards, and proper equipment functioning. They promote team cooperation, contribute to the quality management system, and take initiative for continuous improvement. Other duties may be assigned by their superior as required. JOB RESPONSIBILITIES Supervise and support food preparation, cooking, and general kitchen duties. Oversee menu preparation times in line with operational requirements. Ensure and supervise that the kitchen area and workstations are clean, tidy, and hygienic. Ensure food quality, portion sizes, and presentation meet standards. Check the quality of ingredients upon delivery or ordering. Be able to handle kitchen emergencies and respond to customer requests. Maintain smooth kitchen operations and coordinate different cooking stations. Assist the Chef in preparing the weekly shift schedule and roster. Develop the menu and recipe cards together with the Chef de Cuisine. Supervise the pastry department. Monitor food costs together with the Chef de Cuisine. Substitute for the Chef de Cuisine in all kitchen operations during their absence. Be responsible for maintaining proper conduct and behavior of kitchen staff. Maintain high attention to hygiene and occupational safety regulations. Ensure that product supply aligns with operational needs. Check that machinery and kitchen tools are functioning and report any required maintenance. Promote team cooperation and contribute to the development, implementation, maintenance, and improvement of the quality management system. Take initiative to identify areas for improvement and participate in continuous improvement activities. Perform other duties as assigned by the superior from time to time. JOB REQUIREMENTS Minimum 10 years of work experience in kitchens, preferably in the luxury hotel or gourmet catering sector Proven experience in the same role as Sous Chef Prior experience in coordinating large kitchen Team Deep knowledge of modern pastry and Gourmet Cuisine Knowledge of modern cooking techniques Knowledge of dough and pastry preparation techniques Attention to detail and presentation of dishes Advanced spoken and written English Ability to work independently and responsibly Knowledge of Microsoft Office is a plus Ability to work independently and efficiently under pressure. Consistency in work quality and receiving positive feedback.

Location: Fiumicino, Latium, IT

Posted Date: 10/11/2025