Sous Chef
Melco Resorts & Entertainment
- Λεμεσός
- Μόνιμη
- Πλήρης Απασχόληση
- Ensures the product consistency is attained and maintained regarding quality, appearance and taste
- Enhances service to regular guests by adapting to personal taste and providing anticipatory service
- Ensures all employees perform the correct techniques and that they are familiar with relevant items and products
- Ensures that all products and services are delivered accurately and in a timely manner while performing quality checks before service
- Ensures Chef de Cuisine is informed of daily operations
- Ensures readiness of Outlet regarding item preparation, equipment operational state and area cleanliness
- Assists to maximize employee productivity using proper allocation and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests
- Assists with the design of menus, food presentation, product and style of service to enhance customer satisfaction and repeat clients
- Trains and develops the team as a primary objective, openly sharing knowledge
- Provides guidance and support to team and colleagues
- Ensures that Melco policies and procedures are strictly adhered to by all kitchen employees
- Performs regular inspections to kitchen equipment, ensuring operational condition and reports any damages
- Monitors stock for daily operations and minimizes costs while promoting continual awareness
- Conducts daily briefing and ensures all relevant information is passed on appropriately
- Establishes and maintains effective workplace relationships
- Demonstrates integrity, respect and empathy in all communications
- Ensures the kitchen exhibits the flair, creativity and constantly strives for ‘best in class’ quality standards
- Attends meetings as required
- Ensures Food Safety Standards are maintained in line with company policy, or as directed by management
- Maintains food cost in assigned Outlet to parameters given by the Senior Management
- Continuous progress of Technical Skills
- Positive Customer feedback
- Hygiene Standards are met
- Staff retention and development
- Minimum 8 years professional kitchen experience with 4 years in a similar role in Five-star hotels
- Pre-opening of high-volume operations will be considered as an advantage
- Experience in a high-volume operation, working with international teams
- Relevant experience in a variety of cuisines, or a specific style/cuisine as relevant to the position
- Proven ability to deliver ‘best in class’ cuisine, supported by awards and/or industry recognition
- Culinary diploma from an accredited school
- Food Safety training / certificate (ISO22000 preferred)
- Additional management qualification is an advantage
- Hands-on, cuisine oriented primary skill set
- Strong management and leadership qualities
- Competent with all basic Microsoft functions, including Word, Excel and Outlook
- Good understanding of food cost, how to calculate and manage
- Good understanding of menu engineering, how to read, modify and apply to menu writing
- Quality management and quality control
- Fluent communication in English and Greek is a must; any other language will be considered as a strong advantage
- Be able to demonstrate understanding of one’s own strength and weakness
- Achieves agreed objectives and accepts accountability for results
- Displays a high commitment to delivering results
- Leads others to achieve business objectives
- Communicates effectively
- Displays the highest level of integrity
- Ability to maintain discretion
- Self-motivated
- Approachable