Tourism - Hotels

Cyprus

Kanika Hotels & Resorts

Cooks / Confectioners

Hotel School Graduates

HORECA employees

Kanika Hotels &amp; Resorts has established a strong reputation over 49 years in hospitality design, earning numerous awards for our commitment to innovation and talent development. As the Sous Chef, you will connect our Executive Chef with the culinary team you lead.&nbsp;You will use your knowledge and skills to build a capable team that effectively manages the kitchen operations for our themed restaurants and main dining room, each offering its unique character, menu, and dining experience.&nbsp;Key Responsibilities:<ul><li>Lead food preparation in line with hotel standards, recipes, and practices</li><li>Ensure high standards in food production, portion, and cost control across kitchen sections</li><li>Maintain top quality in all Food and Beverage outlets</li><li>Develop new dishes, menus, and themes, and provide ongoing training for the team</li><li>Foster team spirit within the department</li><li>Oversee daily operations of Food Production and Stewarding, informing the Executive Chef of key decisions</li><li>Conduct daily briefings and meetings to achieve optimal results</li><li>Ensure strict adherence to HACCP guidelines for food safety</li></ul>Qualifications and Experience:<ul><li>Culinary school graduate with 3+ years in a similar role at a 4 or 5-star hotel</li><li>Proficient in English and Greek; courteous and positive with guests</li><li>Strong communicator, computer literate, and familiar with Microsoft Office</li><li>Leadership skills to guide the kitchen team</li><li>EU citizen or holder of an EU work permit</li></ul>The Kanika Hotels and Resorts Benefits:<ul><li>Be recognized for your hard work through our Recognition and Rewards Scheme</li><li>Enjoy delicious meals during work hours at our KANIKAFE</li><li>Secure your future with a provident fund after just six months</li><li>Receive a 13th salary and an Easter bonus of 20% (pro-rated)&nbsp;based on Basic salary</li><li>Benefit from 21 days of annual leave (pro-rated)</li><li>Earn extra allowances for working on Sundays or public holidays</li></ul>&nbsp;Ready to take your hospitality career to the next level and make a real impact?&nbsp;We’re looking for passionate professionals like you to join our team!&nbsp;Don’t miss your chance—apply now and submit your CV here:&nbsp;<a target="_blank" rel="noopener noreferrer" href="https://form.asana.com/?k=fK_0bLU4810AQDxN7xwH7w&amp;d=6450303080948">https://form.asana.com/?k=fK_0bLU4810AQDxN7xwH7w&amp;d=6450303080948</a>

As the Sous Chef, you will be the bridge between our Executive Chef and
the culinary brigade that you will be leading.<div style="text-align: justify;">

</div>We will count on you to channel knowledge and skills, and to create a
team that is ready and able to help managing the kitchen operation of the
themed restaurants and the main dining room, giving each one its unique
character, menu and gastronomic experience.<div style="text-align: justify;">

</div>What we expect from you:<div style="text-align: justify;">

</div><ul style="text-align: justify;"><li>To
 lead and participate in the preparation of food in accordance with the
 hotel&nbsp; requirements, recipes and general practice standards</li><li>To
 maintain a high standard of food production, portion control, cost control
 and service in every section of the kitchen</li><li>To
 maintain the highest possible quality of food served in all Food and
 Beverage outlets</li><li>To
 follow up on the creation of new dishes, menus, banquets and themes within
 the hotel, and organize regular-on-the-job skills and development training</li><li>To
 promote and reinforce a team spirit within your department.</li><li>To
 manage the day–to-day operation of the Food Production and Stewarding
 sections and informs the Executive Chef of any decision taken which did
 not require his action</li><li>To
 conduct daily briefings and other meetings as planned by the Executive
 chef to obtain optimal result</li><li>To
 ensure that all the HACCP guidelines are being followed strictly by all
 team members at all times to ensure food safety.</li></ul><div style="text-align: justify;">

</div>Qualifications and Experience:<div style="text-align: justify;">

</div><ul style="text-align: justify;"><li>Graduate
 of a Culinary School</li><li>Minimum
 of 3 years of experience at the same or Chef de Partie position in another
 4 or 5* hotel</li><li>Good
 knowledge of the English and Greek languages</li><li>Character
 distinguished by courtesy and positive attitude towards guests</li><li>A
 person who communicates well and has a genuine smile</li><li>Computer
 literate and to have the ability to use common software (Microfsoft Office
 Suite)</li><li>Leadership
 Skills to lead the kitchen team</li><li>EU
 citizen or an EU work permit holder</li></ul><div style="text-align: justify;">Apply with a lot of confidence at:&nbsp;</div><a href="https://form.asana.com/?k=fK_0bLU4810AQDxN7xwH7w&amp;d=6450303080948">https://form.asana.com/?k=fK_0bLU4810AQDxN7xwH7w&amp;d=6450303080948</a>&nbsp;

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