SOUS CHEF
Novel is a dining concept highlighting good, hearty food that nourishes both body and soul. Grounded in Mediterranean traditions, the kitchen delivers simple, honest produce in vibrant dishes designed to be shared. Our goal is to create an immersive food experience that allows guests to feel at home in our dining room, paying special attention to providing exceptional service.
We are seeking a highly skilled and extremely passionate person with great attention to detail and quality to serve as Sous Chef in our restaurant. You should be willing to go above and beyond to achieve the kitchen's objectives and have to be able to encourage and motivate team members to do their best at all times but also maintain a great work ethic during busy/stressful situations. We are looking for someone to set an example of how to respectfully communicate with team members, especially during busy moments in the kitchen.
A Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff. As assistant to the Head Chef, the Sous Chef will help with menu planning, inventory, and managing of supplies. Also, aids in making sure the kitchen is up to safety standards and that staff are obeying hygiene rules. During service, it is important that the Sous Chef is able to make smart decisions under pressure and generally has an excellent understanding of the kitchen flow. The Sous Chef is responsible for staff scheduling and discipline when necessary.
DUTIES & RESPONSIBILITIES
Prepares food to required specifications before and during operations.
Proper portions of all food items. Complies with all portion sizes, quality standards, department rules, policies, and procedures.
Prepares all food to the correct specifications in a timely manner.
Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc.
Ensures proper food temperatures are maintained, and food is stored correctly.
Ensures freshness and quality of all menu items.
Packages all products to proper specifications.
Performs opening, closing, and side work duties as instructed and according to proper guidelines.
Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.
Follows and upholds all health codes and sanitation regulations.
Sets up and operates kitchen equipment.
Receive deliveries from suppliers of goods and make sure to check quality and check that all is correct.
Uses waste control guidelines and records all waste within the designated wastage control systems.
Ability to work varied hours/days, including nights, weekends, and holidays, as needed by the establishment.
Preparing a wide variety of foods such as meats, bread, vegetables, etc. following traditional and modern recipes.
Creating new and exciting dishes to renew our menus together with the Head Chef.
Performs other duties assigned.
The Sous Chef also has several supervisory responsibilities like:
Plans the activities of staff members.
Helps to schedule all food production and food service sanitation.
Controls employees to maximize productivity while also making sure to minimize labor costs when possible, to achieve and improve upon budgetary guidelines.
Helps to hire, discipline, and when necessary, recommends the termination of employee contracts.
REQUIREMENTS
Minimum one year of formal culinary preparation experience with an excellent reference letter.
Professional culinary education background & 1 year plus of work experience in professional kitchens.
Must have or be prepared to obtain a local health certificate necessary for the food handling/ catering industry.
Must be able to successfully handle food allergies and intolerance hygiene.
Strong command of both spoken and written English.
Thrive in fast-paced and high-volume environments. Remain calm in stressful situations while effectively solving problems.
Must be welcoming, friendly, passionate about customer service, and respectful towards colleagues and guests.
Must be able to work flexible shifts and schedules, including weekends and holidays as needed.
Ability to stand on your feet for several hours and lift up to 20 kg if required
Basic math calculations.
OUR OFFER
The Agora offers a creative, engaging, and dynamic setting for staff to thrive in:
An environment that encourages initiative and leadership
Working with highly talented people who are incredibly passionate about their craft
Opportunities for growth and development
Two staff meals a day & free coffee
Employee perks & discount program
Yearly Salary 22.000-26.000 EUR
ABOUT THE EMPLOYER
The Agora Hotel is a new boutique hotel and lifestyle concept coming to life in Lefkara, Cyprus. Inspired by the golden era of hospitality, our curated atmosphere and soulful vibe invite guests to revel in simple pleasures, like dinner with friends or a well-balanced cocktail. With old-world charm and modern flair, the Agora is a place for creatives and travelers to celebrate life.
The above statements are intended to describe the general nature and level of work being performed by the person assigned to this position. This is not an all-inclusive list of responsibilities, duties, and skills required of personnel so classified. Further, this job description is not intended to limit or in any way modify the right of any supervisor to assign, direct, and control the work of any employee under his/her supervision.