Sous Chef

Responsibilities

• Support the Head Chef in the operational activities of the restaurant
• Lead, train, and inspire the kitchen team to promote a collaborative environment
• Ensure compliance with quality, hygiene, and food safety standards
• Manage staff schedules, shifts, and vacations
• Supervise food production to ensure quality and efficiency
• Control inventory and product requisitions
• Monitor food safety records and maintain kitchen organization
• Plan and test new dishes and menus following technical sheets

Requirements

• Degree in Gastronomy
• Minimum 3 years of experience as Sous Chef in fine dining restaurants
• Knowledge of Good Practices in the kitchen area
• Knowledge of Brazilian sanitary surveillance legislation
• Knowledge of food hygiene and handling techniques
• Availability to work on a 5x2 schedule

Preferred Qualifications

• Experience in the hospitality industry
• Knowledge in Nutrition

Benefits

• Health and dental insurance (extensible to direct dependents)
• Pharmacy benefits
• Transportation vouchers
• On-site meals
• Discounts at company points of sale
• Global property stays and F&B discounts based on tenure

About the Company

Copacabana Palace, a Belmond Hotel, is an iconic masterpiece in Rio de Janeiro. Part of the LVMH family, Belmond creates exceptional experiences through a global collection of luxury hotels, trains, and river cruises.