CORE JOB INFORMATION

Department                   :           Kitchens
Working hours              :           Full time – 40 hours per week – 5/6 days per week

Position reports to       :            Executive Chef, Executive Sous Chef, Chef de Cuisine
 

PROFILE

The Sous Chef will supervise and ensure the smooth running of all kitchen operations, in the most efficient and effective manner, delivering the highest possible standards of service to all guests (internal and external of the Hotel), through the effective development, management and leadership of the department’ human resources, equipment and provisions; the Sous Chef will also be pro-active in maintaining and/or improving department profitability in accordance with the Hotel policies, procedures
and standards.

MAIN RESPONSIBILITIES

• Manage all kitchen operations following the correct concepts and pre-set procedures,
• Ensure the daily supervision of all subordinates; implement and ensure their training so they demonstrate knowledge and ability in all correct standards and their required daily work,
• Assist in establishing targets, KPI’s, schedules, policies and procedures ensuring the team achieves the objectives and tasks essentials to the efficient and effective departmental operations,
• Responsible all kitchen front and back areas daily to ensure upmost cleanliness, physical condition and functioning equipment,
  Preserve excellent levels of internal and external customer service; interact with guests,
• Assist in leading the team by attracting, recruiting, training, appraising, developing and planning succession of talented personnel,
• Assist in the development of menus, writing of recipes, accurate costings of all dishes,
• Actively participate in the operations and inspections, be vigilantly attentive to details, produce quality and standards,
• Assist with stock count and ensure cost control measures are adhered to,
• Implement the Hotel’ sales, promotions and entertainment plan, and contribute to new ideas,
• See Job Description for full list of responsibilities.

FAVORABLE CHARACTERISTICS

• Committed to delivering a high level of service,
• Strong team player, able to create excellent rapport and working relationships,
• Flexibility, adaptability, can-do and problem-solving attitude,
• Ability to work long hours, under pressure, and able to handle demanding schedules,  
• Responsible and accountable,
• Excellent grooming standards,
• Positive attitude, pleasant and friendly personality, fair, reliable and polite.

QUALIFICATIONS & SKILLS

• Minimum of 5 years experience in a similar position; proven experience as Italian cuisine cook/chef in high end restaurants,
• Excellent knowledge of Italian ingredients and preparation/cooking techniques,
• In-depth knowledge of sanitation principles,
• Great attention to detail and creativity,
• Ability to multitask and to follow pre-set recipes,
• Organisation and leadership skills,
• Ability to effectively communicate and interact with co-workers and guests,
• Proficiency in another language will be considered an advantage,
• A certificate in culinary arts is desirable; a high school diploma will be considered an advantage,
• Comply with Cyprus legislation and be conversant with and act in accordance with any such matters relating to their department.

All applications will be treated with the strictest of confidentiality. Interested applicants should apply directly to hr@amarahotel.com until the 25th September 2020.

Kindly note that only successful candidates will be contacted for this position