Sous Chef – Luxury Resort in Cyprus

Salary €2,000 - €2,700 gross per month

Experience: Buffet; A La Carte; Banquets.

Cuisine: Mediterranean

Size: 200 rooms, restaurants & bars, Leisure and Spa, Events space

We are working with a fantastic luxury resort near Paphos in Cyprus looking for a Sous Chef / Head Chef to lead the kitchen alongside the Executive Chef.

They have multiple dining options from casual to fine dining; cocktail lounge with snack bar, pool-side and room-service.

The position

• Be the right arm of the Executive Chef for the management of the Culinary division in the Hotel
• A solid experience managing a team of at least 20 chefs, you know cooking techniques and are able to train commis and CDPs as needed.
• Have an excellent knowledge of the operational and administrative management of the cuisine / kitchen (budget and financials, supplier management, order and inventory, food-cost and labor cost control, recruitment of chefs, HACCP and Safety standards and regulations, etc)
• With the Executive Chef, you are responsible for the creation of menus and production for the various outlets: restaurants, bar, room service and banquets
• Management and control of the chefs, the costs of raw materials and the payroll.
• Ensure the correct reception and control of supplies and orders in compliance with the hygiene standards in force.

Your profile

• Solid and stable experience in a position of Sous Chef, Head Chef or Chef de Cuisine
• At least 3 years of experience in a position with administrative management of the kitchen
• Previous experience in 4 or 5 star hotels in relevant position.
• Must have a Culinary education or hospitality – catering degree
• Proven track record of leading and managing a team.
• Excellent knowledge of Mediterranean cuisine.
• Experience with working in high volume kitchens.
• An all-rounder with experience both in a la carte and buffet service.
• Excellent knowledge of techniques and raw materials (using fresh, local and seasonal produce)
• Must understand 'luxury' quality service and have attention to detail
• Knowledge of all positions in the brigade (including Pastry)
• Methodical, disciplined, rigorous, curious
• Be an inspiring and positive leader helping others to do the right thing and achieve results.
• Excellent in planning, organization and decision-making.
• Solution provider and excellent management of priorities and multi-tasking
• Team spirit and pleasant personality.
  
  Excellent oral and written communication.
• Must have all the certifications to operate in the kitchen (HACCP standards, etc.) and have a perfect knowledge of hygiene and food safety standards.
• Natural flair for first class service and hospitality.
• Excellent knowledge of English.

Please send your resume to Beatrice @COREcruitment.com to be considered