Μαγειρας - πρωινή βαρδια

Chef de partie

Duties & ResponsibilitiesTo ensure that culinary standards in all outlets of the Food and Beverage department are met at all times as determined by the F&B standards and policies Ensure that the hotel maintains the best possible reputation for its culinary productsMaintain the recipe library and plate specifications showed by the Executive ChefHave knowledge of the actual food costTo achieve daily tasks required by the operation and guidelines given by the Executive ChefTo guide, motivate, train and manage cooks A’, B’ and C’, trainees and stewarding staff in order to exceed guest expectationsComply with all Health and Safety rules and regulationsFollow the Grooming Policy, maintain a high standard of personal hygiene and ensure that this is followed and adhered by all team membersPerform any other relevant duties assigned by the Chef RequirementsMinimum 5 years of proven experience in a similar position at a 5* HotelDegree in Culinary Arts or hospitality related qualification, will be considered as an advantageExcellent knowledge of English. Knowledge of Greek or any other language will be considered as an advantagePleasant, honest and friendly personalityAbility to work in a fast pace environment and cope under pressureTo be quality driven and critical of all aspects of the food and beverage operation in order to guarantee the highest level of creativity and productivity within the organizationMust be a caring personality that shows empathy and understandingPromotes cooperation & commitment within a teamInspiring and motivating others while being caring and understandingExcellent interpersonal skills in handling staff relations and/or guest complaints What we offerAttractive remuneration package Staff discounts at Hotels & Kult BoutiquesFree meals AccommodationGroup-wide professional development opportunities across countries and propertiesContinuous training opportunities

Hands on recruitment, 06.02.2025 16:28, Nicosia, Kokkina

Tourism, Catering » Chef, Cooks

Salary is negotiable

Executive chef

Duties & ResponsibilitiesOversee culinary operations in all restaurant’s Kitchens, including Pastry, Main Kitchen as well as Stewarding operations.Work at off-site events when required.Provide leadership, mentorship, and professional development to all Kitchen staff.Collaborate closely with the Group Executive Chef to design and implement innovative menus that reflect Mediterranean and Asian culinary traditions, focusing on fresh, seasonal, and locally sourced ingredients.Recruit, train, mentor, lead and inspire the culinary team, fostering a highly skilled and motivated team, delivering creativity and excellence in food preparation and presentationEnsure that culinary standards, presentation, food quality and hygiene are consistently maintained across all outlets of the hotel, exceeding guests’ expectations. Manage daily kitchen operations, including inventory control, procurement of supplies, and coordination with other departments, while ensuring cost-effective management without compromising quality.Respond effectively to all guest requests, including special dietary needs, with attention to detail.Continuously train and develop the culinary team, ensuring they are up-to-date with the latest cooking techniques and trends in Mediterranean and Asian cuisines.Maintain all HACCP standards within the hotel, enforcing strict health, safety, and sanitation practices in compliance with local regulations and hotel policies.Work closely with the Group Executive Chef and the Hotel Manager, to align culinary offerings with the hotel’s brand and guest expectations.QualificationsMinimum of 5 years of experience as an Executive Chef or Head Chef in a 5-star luxury hotel or high-end restaurant.Extensive knowledge of contemporary cooking techniques and trends in Mediterranean and Asian gastronomy.Proven ability to lead, inspire, and manage a large and diverse culinary team.Creative vision in menu development, with a passion for using fresh, seasonal, and locally sourced ingredients.Excellent communication skills in English.Formal culinary education from a recognized institution is preferred.Experience in managing kitchen budgets, including food costs, labor costs, and inventory control. What we offer:Attractive remuneration package Provident Fund Staff discounts at Hotels & Kult BoutiquesFree meals on dutyEmployee Appreciation Program and Reward SchemeGreat work-life balanceComprehensive new staff induction programmesGroup-wide professional development opportunities across countries and propertiesContinuous training opportunities

Hands on recruitment, 06.02.2025 16:15, Nicosia, Kokkina

Tourism, Catering » Chef, Cooks

Salary is negotiable

Chef de partie

Duties & ResponsibilitiesTo ensure that culinary standards in all outlets of the Food and Beverage department are met at all times as determined by the F&B standards and policies Ensure that the hotel maintains the best possible reputation for its culinary productsMaintain the recipe library and plate specifications showed by the Executive ChefHave knowledge of the actual food costTo achieve daily tasks required by the operation and guidelines given by the Executive ChefTo guide, motivate, train and manage cooks A’, B’ and C’, trainees and stewarding staff in order to exceed guest expectationsComply with all Health and Safety rules and regulationsFollow the Grooming Policy, maintain a high standard of personal hygiene and ensure that this is followed and adhered by all team membersEnsure that duties are carried in an honest and ethical way by abiding the Hotels’ rules and regulations and the Cyprus LawPerform any other relevant duties assigned by the Executive Chef RequirementsMinimum 5 years of proven experience in a similar position at a 5* HotelDegree in Culinary Arts or hospitality related qualification, will be considered as an advantageExcellent knowledge of English. Knowledge of Greek or any other language will be considered as an advantagePleasant, honest and friendly personalityAbility to work in a fast pace environment and cope under pressureComputer LiterateTo be quality driven and critical of all aspects of the food and beverage operation in order to guarantee the highest level of creativity and productivity within the organizationMust be a caring personality that shows empathy and understandingCommitment to learning & self-developmentPromotes cooperation & commitment within a teamInspiring and motivating others while being caring and understandingExcellent interpersonal skills in handling staff relations and/or guest complaintsDue to work permit restrictions, candidates must have the right to work in Cyprus What we offerAttractive remuneration package Provident Fund Staff discounts at Hotels & Kult BoutiquesFree meals on dutyEmployee Appreciation Program and Reward SchemeGreat work-life balanceComprehensive new staff induction programmesGroup-wide professional development opportunities across countries and propertiesContinuous training opportunities

Hands on recruitment, 06.02.2025 16:09, Nicosia, Korakou

Tourism, Catering » Chef, Cooks

Salary is negotiable

Cook

Job RoleTo ensure that culinary standards of the Food & Beverage Department are met at all times as determined by the Food & Beverage standards and policies To achieve daily tasks required by the operation and guidelines given by the Chef De Cuisine Duties & ResponsibilitiesEnsure that the hotel maintains the best possible reputation for its culinary productsMaintain the recipe library and plate specifications showed by the Chef De CuisineKeep designated area clean at all timesHave a brief knowledge of the actual food costUnderstand and lead the trainees to control the use of products and equipmentCheck store supplies on a daily basis for quality and freshnessBe able to control waste and chemicals RequirementsMinimum 2-3 years of proven experience in a similar position Degree in Culinary Arts or hospitality related qualification, will be considered as an advantageExcellent knowledge of English. Knowledge of Greek or any other language will be considered as an advantageAbility to work in a fast-paced environment and cope under pressure What we offerAttractive remuneration package Provident Fund Staff discounts at Hotels & Kult BoutiquesFree meals on dutyEmployee Appreciation Program and Reward SchemeGreat work-life balanceComprehensive new staff induction programmesGroup-wide professional development opportunities across countries and propertiesContinuous training opportunities

Hands on recruitment, 06.02.2025 16:15, Nicosia, Nicosia - Agios Andreas

Tourism, Catering » Chef, Cooks

Salary is negotiable

Τυλιχτης-ψηστης

ψηστης-τυλιχτης με σχετικη εμπειρεια στο χωρο και με θεληση για δουλεια.ευελικτο ωραριο και συζητησιμος(καλος) μισθος με ασφαλεια και ολα τα προβλεπομενα αναλογως εμπειριας.παρεχετε και εκπαιδευση.ελληνικη αναγνωση και ομιλια απαραιτητη διοτι οι παραγγελειες ειναι στα ελληνικα.DO NOT CALL ME OR EMAIL ME IF YOU DON'T READ AND SPEAK GREEK PLEASE!!!!!!!!

γιωργος, 03.02.2025 11:12, Nicosia, Nicosia - Ag. Antonios

Tourism, Catering » Chef, Cooks

Salary is negotiable

Ψηστης

Ζητείται ψηστης με εμπειρία στο κάρβουνο για παραδοσιακό ψητοπωλείο στην παλιά πόλη. Απαραίτητη η γνώση της ελληνικής γλώσσας και η προϋπηρεσία.

Θεόδωρος, 31.01.2025 11:04, Nicosia, Nicosia - Walled Old City

Tourism, Catering » Chef, Cooks

Salary is negotiable

Ψηστης

Ζητείται ψήστης - τυλιχτής από σουβλατζιδικο, 4ωρη βραδινή εργασία(7-11)παρέχεται ασφάλιση, 8 ευρώ/ώρα, απαραίτητη προϋπηρεσία.

γιωργος, 30.01.2025 10:00, Nicosia, Nicosia - Ag. Antonios

Tourism, Catering » Chef, Cooks

€8

Ταβέρνα ειρήνη

Ζητείται μάγειρας/μαγείρισσα με προηγούμενη πείρα, για πλήρη απασχόληση στην ταβέρνα ΕΙΡΗΝΗ στην Αγλαντζιά. Τηλέφωνο επικοινωνίας

iryna, 19.01.2025 20:11, Nicosia, Aglantzia

Tourism, Catering » Chef, Cooks

Salary is negotiable

Good experience pizza chef

We need good pizza chef.Full time.

Perihan, 12.02.2025 20:54, Nicosia, Agioi Omologites

Tourism, Catering » Chef, Cooks

Salary is negotiable