WELCOME TO CAREER OPPORTUNITIES 2019
PROJECT: “JOB PLACEMENT THROUGH TRAINING”

Have you ever dreamed of working in a high quality restaurant in Cyprus? Do you want to relocate to the island in Mediterranean which offers 340 days of sunshine per year? Lack of experience is holding you back?

LANITIS ENTERTAINMENT has teamed up with UNITED HOSPITALITY INSTITUTE to make your dream come true and start a career in hospitality without necessarily having ANY PREVIOUS EXPERIENCE or vocational training.

Do not miss your CHANCE to enter ATTRACTIVE HOSPITALITY POSITIONS! You can start working as early as from MARCH 2019!

UNITED HOSPITALITY INSTITUTE delivers world class HOSPITALITY TRAININGS enabling you to get the knowledge and skills required to work in entry positions. APPLY for the program and LANITIS ENTERTAINMENT will shoulder training costs once you will be accepted.

HOW CAN I APPLY?

  • Click on the APPLY NOW button, fill in the form and send your personal profile with your CV.
  • REMEMBER to give your consent to the PRIVACY POLICY by clicking on the check box.
  • Click SEND and make your dream come true!

JOB TITLE - COOK B/C

Position:COOK B/C
Location:Limassol, Cyprus
Start Date: March 2019
Employment Type:Long-term
Working Hours Per Week: 48 Hours
Salary/package:Starting from €1.100 GROSS DOE
Benefits:
  • Travel Expenses: covered by LANITIS (one-way flight ticket and transportation from the airport)
  • Accommodation: offered by LANITIS (sharing with another person)
  • Meals: 2 meals during working hours
  • Social Insurance
  • Sick leave: 30 days
  • Annual leave: 24 days
  • Paid overtime
  • Uniform
Qualifications:
  • English language
  • Relevant experience is required for Cook B position

ROLES AND RESPONSIBILITIES - COOK B

  • Maintains the highest levels of personal hygiene, cleanliness and appearance, and follows health and safety rules in the work place.
  • Uses all ingredients and utensils in the most economic and careful manner. He/she has awareness regarding energy consumption, including lighting and the use of ice.
  • Before implementing his/her duties, he/she is in direct contact with the head (kitchen Chef) in order to get instructions.
  • Replaces Cook A’ in his absence.
  • Is able to perform all kitchen tasks, and knows in detail all the recipes of the menu.
  • Operates large-volume cooking equipment such as grills, deep fryers, ovens etc.
  • Weighs, measures, and mixes ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
  • Seasons, stirs and cooks food, according to recipes or personal judgment and experience to ensure even cooking.
  • Observes and tests foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or using utensils.
  • Reads food order slips, prepares and cooks food according to instructions.
  • Cooks the exact number of items ordered by each customer.
  • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
  • Portions, arranges, garnishes food, and serve food to waiters.
  • Regulates temperature of ovens, broilers, deep- fryers, etc.
  • Replaces and/or assists other cooks during emergencies or rush periods.
  • Respects all executives and company personnel, cooperates fairly with them and protects the assets of the company.
  • Is able to perform any other related duties that may be assigned by the management at any time needed.

ROLES AND RESPONSIBILITIES - COOK C

  • Maintains the highest levels of personal hygiene, cleanliness and appearance, and follow health and safety rules in the work place.
  • Uses all ingredients and utensils in the most economic and careful manner. He/she has awareness regarding energy consumption, including lighting and the use of ice.
  • Before implementing his/her duties, he/she is in direct contact with the head (kitchen Chef) in order to get instructions.
  • Cleans food preparation areas, and cooking surfaces.
  • Cleans and tidies up refrigerated and dry storages.
  • Washes, cuts, and prepares foods, usually for cold kitchen.
  • Measures ingredients required for specific food items being prepared.
  • Pre-cooks items, to prepare them for later use.
  • Informs his/her superiors of ingredients deficiencies identified in the section.
  • Replaces and/or assists other cooks during emergencies or rush periods.
  • Respects all executives and company personnel, cooperates fairly with them and protects the assets of the company.
  • Is able to perform any other related duties that may be assigned by the management at any time needed.

TRAINING PROGRAM

Cookery Level 1 will take place in Limassol, Cyprus (duration 84 HOURS).