Sous-chef

Responsibilities

At the Sani/Ikos Group we take hospitality very seriously. As we expand with new Resort openings on an almost annual basis, our core purpose remains the same; encouraging guests to experience the Μagic of togetherness as the World’s Leading Family & Beach Resort.

Whether you’re looking for a strong career path in the hospitality industry, to learn new skills that will set you apart from the competition, or to develop meaningful relationships and grow personally and professionally, our safe, strong, and sustainable environment might just be the perfect place for you.

Your main responsibilities

Ensure that all dishes from all sections are prepared consistently and according to standard recipes.
Assist the Chef de Cuisine in ensuring that all culinary standards comply with company and resort policies and procedures.
Monitor food and operating costs and control these by reducing waste.
Manage the kitchen team in the Chef de Cuisine's absence.
Training employees on all kitchen procedures regarding production and health safety.
Adhere to and implement sanitation and safety regulations.

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Requirements and skills

Culinary arts degree or certificate from a vocational school.
A minimum of 2 years’ experience in a similar role.
Strong knowledge of cooking methods, kitchen equipment, and best practices.
Fluency in English (verbal).
Teamwork-oriented with leadership abilities.

Conditions

Competitive remuneration package.
Accommodation & daily transportation.
Full board meals.
Departmental training.