Sous Chef in Limassol (5* Resort)

DESCRIPTION

Our client, a Luxury Resort & Spa, is looking for an enthusiastic, hard-working, and ambitious professional Sous Chef for Italian Restaurant for the Summer season (9 months) to actively assist the Head Chef by supervising and facilitating the smooth operation of the kitchen department. Ensuring that the kitchen department successfully contributes towards achieving the business’s performance goals and creation of the resort’s experience by planning, organising, directing, and controlling production and administration within high standards.

Benefits:

  • 13th salary
  • Medical Insurance
  • Competitive Remuneration Package
  • Career Advancement Opportunities

about the role

RESPONSIBILITIES

 

  • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
  • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
  • Assists Executive Chef with all kitchen operations and preparation.
  • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
  • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
  • Assists in determining how food should be presented and creates decorative food displays.
  • Maintains purchasing, receiving and food storage standards.
  • Ensures compliance with food handling and sanitation standards.

Leading Kitchen Operations

  • Supervises and coordinates activities of cooks and workers engaged in food preparation.
  • Leads shifts while personally preparing food items and executing requests based on required specifications.
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
  • Maintains the productivity level of employees.

Ensures employees understand expectations and parameters

  • Provides services that are above and beyond for customer satisfaction and retention.
  • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
  • Handles guest problems and complaints.

Maintaining Culinary Goals

  • Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
  • Trains employees in safety procedures.

basic information:

REQUIREMENTS

  • Bachelor Degree or Diploma in Culinary arts
  • 5+ years’ experience in in a similar capacity/ faction’s position
  • Knowledge of Italian Cuisine is a must
  • Excellent Knowledge of English Language
  • Highly effective communication and organizational Skills
  • Deep knowledge of food industry and trends
  • Budgeting skills to control costs
  • Strong background in HACCP procedures
  • Ability to create new menu items
  • Excellent leadership, management, and team building skills
  • Excellent knowledge of MS Office (especially Excel, Word, Outlook)
  • Ability to obtain and maintain a food handler certification
  • Customer-centric

apply for this role

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