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Ad title:
Sous Chef
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Ensana Sairme Resort
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Published: 08 April
/ Deadline: 08 May
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Ensana Health Spa Hotels - announces a vacancy in the resort Sairme.
The resort Sairme is a space created not only for relaxation, but also for professional realization. In the heart of nature, in fresh air and a unique environment, where mineral waters, forest, tranquility and natural water of animals are in one whole.
As part of the rebranding, the largest medical, wellness and spa brand in Europe — Ensana Health Spa Hotels in the resort Sairme operates in three safe facilities: New Sairme, Sairme Resort and Sairme Public. Ensana combines natural natural healing resources with modern medical knowledge in such historical spa towns as Hungary, the Czech Republic, Romania, Slovakia, Great Britain and others.
Our team believes in a united, hospitable, where care begins with caring for the environment, and quality service — with an active attitude.
If you want to work in a place where nature gives you energy and tranquility gives you focus — this opportunity is for you.
The international brand Ensana is looking for motivated and professional professionals, and if you want to grow professionally and work in an environment where quality, guest care and the sound of nature are the main characteristics — this vacancy is for you and we are waiting for you in a great team.
Vacancy - Sous-Chef
Location: Sairme Resort, Georgia
Employment Type: Full-time
Mission of the Role
providing support to the Head in executing their vision. responsible for maintaining the highest standards of food quality, consistency, and safety. Your role is pivotal in training and motivating the team, ensuring smooth service, and upholding the culinary excellence our guests expect.
Key Responsibilities
Kitchen Operations & Management
** Assist the Head Chef in overseeing daily kitchen operations.
** Ensure smooth coordination between all kitchen stations to meet service requirements.
** Monitor food preparation, cooking, and presentation to maintain quality standards.
** Supervise and guide junior kitchen staff, including Commis Chefs, Line Cooks, and Kitchen Assistants.
** Maintain proper workflow, ensuring dishes are prepared and delivered on time, especially during peak hours.
** Assist in kitchen inventory management, ensuring sufficient supplies of ingredients and equipment.
Food Quality & Menu Development
** Ensure all dishes are prepared according to standard recipes, presentation, and portion control.
** Collaborate with the Head Chef to create new menu items, specials, and seasonal dishes.
** Ensure all food complies with health, hygiene, and safety standards.
** Implement consistency across all kitchen stations and service areas.
Staff Supervision & Training
** Supervise kitchen staff during preparation, cooking, and service periods.
** Train and mentor junior chefs and kitchen staff in cooking techniques, presentation, and safety procedures.
** Conduct performance evaluations, provide feedback, and identify areas for improvement.
** Promote teamwork, discipline, and a professional work environment in the kitchen.
Health, Safety & Hygiene
** Ensure kitchen hygiene, sanitation, and cleanliness are always maintained.
** Enforce compliance with food safety standards, including proper storage, labeling, and rotation of ingredients.
** Monitor kitchen equipment usage and maintenance, reporting any faults or damages.
Cost Control & Inventory Management
** Assist in monitoring food costs, portion control, and minimizing wastage.
** Conduct regular stock checks and maintain inventory records.
** Communicate ingredients and supply needs to the Head Chef or Purchasing Department.
** Supervise kitchen staff during events to maintain smooth operations.
Additional Duties
** Participate in menu tasting and development sessions.
** Assist in maintaining kitchen manuals, standard operating procedures, and recipe books.
** Support the Head Chef in administrative tasks, scheduling, and reporting.
** Perform any other duties assigned by the Head Chef or F&B Management.
Qualifications & Skills
** Education: Diploma or Degree in Culinary Arts, Hotel Management, or related field preferred.
** Experience: Minimum 3-5 years of experience in a professional kitchen, with at least 1-2 years in a supervisory or leadership role.
Skills & Competencies:
** Strong knowledge of culinary techniques, food preparation, and kitchen management.
** Leadership, organizational, and multitasking skills.
** Knowledge of hygiene, sanitation, and food safety standards.
** Ability to work under pressure and maintain high standards during peak service.
** Excellent communication, teamwork, and problem-solving skills.
* Creative approach to menu development and presentation.
Required requirement: knowledge of a foreign language (English, Russian, etc.)
We offer:
** A stable and development-oriented working environment;
** Competitive salary (negotiable);
** Opportunity for professional growth and development.
Company benefits:
** Transportation
** Insurance
** Free meals
** Corporate number
Interested candidates please send your CV to e-mail: m.kikvidze@sairmeresort.ge
Indicate in the subject line: Sous-Chef.
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