Sous Chef

About the role

We are seeking a motivated Sous Chef to support the Head/Executive Chef in a well‑established hospitality organisation in Nicosia. The successful candidate will help manage daily kitchen operations, lead the culinary team and ensure the highest standards of food quality and safety.

Key responsibilities

• Oversee daily food preparation and coordinate service flow, stepping in for the Head Chef when required.
• Maintain consistent taste and presentation standards while complying with HACCP and local food‑safety regulations.
• Train, mentor and schedule kitchen staff, fostering a collaborative environment.
• Monitor inventory, manage ingredient requests, control food waste and keep operations within budget.

Required profile

• Minimum 5 years of culinary experience in a 4‑star/5‑star hotel or high‑end restaurant.
• Diploma or degree in Culinary Arts or a recognised professional kitchen certification.
• Strong command of English and valid work authorization for the EU.

Required skills

• International cuisine
• Food costing
• HACCP compliance
• Food safety standards
• Inventory management

What we offer

• Attractive remuneration package including a 13th month salary.
• Six‑day work week with professional development and career growth opportunities.
• Supportive and collaborative working environment.