Pine Cliffs Resort logo
  • Published on: Fri 28 Feb, 2020
  • Property/Brand: Pine Cliffs Resort
  • Location: Albufeira
  • Department: Kitchen
  • Duration: Full Time
  • Type: Work

Sous Chef

Pine Cliffs, a Luxury Collection Resort one of the leading and award-winning Luxury and Family Resorts in Europe, is truly an exquisite hidden jewel enjoying a spectacular, prime seafront location on the amazing coastline of the Algarve, in Southern Portugal. Pine Cliffs is an all integrated resort, managed by Marriott International through its Luxury Collection brand, with different options of accommodation, investment opportunities and a luxurious lifestyle for the whole family.

Essential Functions 

  • Responsible for hygienic and safe preparation of food within the outlet.
  • Ensuring that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing wastage.
  • Ensuring that food stock levels within the kitchen and pantry areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
  • Ensuring that all food products received into the kitchen are of the required standard and quality and that they are stored and rotated correctly.
  • Ensuring that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained as per schedule.
  • In conjunction with the Executive Chef, implement and prepare new items and menus.
  • Be creative in the design and implementation of ongoing food concepts.
  • Implement quality control procedures.
  • Inspect method of food preparation and cooking at all meal periods.
  • Liaise with the Engineering as to maintenance within kitchen.
  • Inspect plate presentation and continually review and update when necessary.
  • Attend meetings as required.
  • Implement opportunities for quality Team Building.
  • Ensure that all associates comply with the grooming and uniform standards.
  • Assist in conducting development and performance reviews, identifying key personnel for further development and structured career path.
  • Implement and maintain training systems to ensure that associates have the necessary framework and skills to perform their job efficiently and effectively.


Supportive Functions

  • Liaise with the Executive Chef over the preparation of work schedules and annual leave schedules, ensuring they are within budget, business expectations and guidelines of the appropriate industrial legislation.
  • Implement opportunities for quality Team Building.
  • Ensure that all associates comply with the grooming and uniform standards.
  • Oversee the selection and appointment of new associates within the kitchen brigade.
  • Conduct regular staff meetings/briefings to keep all associates informed.
  • Ensure compliance with legislated heath and safety requirements within the workplace, paying particular attention to Food Safety Legislation.
  • Comply with all Corporate and Hotel Standards and Procedures.
  • Actively promote a work environment, which cares for guests and associates alike.

Specific Job Knowledge, Skills and Abilities

  • Management skills
  • Delegation skills
  • Organizational & time management skills
  • Professionalism
  • Communication skills (written/verbal)
  • Strong Technical skills
  • Guest focus
  • Strong training skills
  • Coaching
  • Quality awareness
  • Creativity 
Qualification Standards
  • Holder of a basic Food Preparation Certificate.
  • Holder of a basic Health & Hygiene Certificate.
  • To be aware of all Health, Safety  and Fire regulations and to abide by their terms.
  • To ensure that junior members of the team are aware of Health, Safety & Fire regulations and that they too abide by their terms.
  • To maintain high standards of personal hygiene at all times and to ensure that junior members of the team are aware of and follow those standards.
  • To demonstrate proper and safe usage of all kitchen equipment.
  • To support and adhere to the equal opportunities policy of the company.
  • Must have a good knowledge and understanding of Western and basic Asian cuisines.
  • Must be a good trainer.
  • Good Leadership Skills.
  • Good Motivator.
  • Good command of English and a good communicator.
  • HACCP Guidelines Knowledge.



  • Diploma degree within a reputable hotel school or culinary arts.


  • 5 to 7 years of extensive experience with different Cuisine.
  • He/she should be currently holding the position of Outlet Chef / Sous Chef / Chef De Cuisine or a similar position.
  • Having worked internationally is an advantage.
  • Pre-opening experience and prior functioning with the brand will be an added advantage.

LOCATION:  Pine Cliffs Hotel, a Luxury Collection Resort, Algarve, Praia Da Falesia, Albufeira, Portugal, Portugal