Costa Navarino is in Messinia in the southwest Peloponnese, in one of the most unspoiled and breathtaking landscapes in the Mediterranean. It is currently home to four 5-star deluxe hotels, The Romanos, a Luxury Collection Resort and The Westin Resort at Navarino Dunes, W-Costa Navarino and Mandarin Oriental at Navarino Bay. In the coming years, more upscale branded hotels will be added to our portfolio, both in Messinia and Athens.

Navarino Dunes Costa Navarino facilities include 766 bedroom units award winning Anazoe Spa, a 4,000m2 spa & thalassotherapy center, four multi-awarded, signature golf courses, over 20 fine dining venues, 5,000 m2 House of Events and a wide range of sports, such as the “Mouratoglou Tennis Center”, Bayern Munich football academy, Navarino Outdoor and many more.

W Costa Navarino, exclusively for adults and young adults over 12 years old, offers 226 stylish rooms, 2 bedroom suites and 3 bedroom villas with infinity private pools, staged in the Bay of Navarino with stunning Ionian Sea views, The Watersports Center, The Away Spa and gym with a heated 25m-long lap pool, including the new Navarino Agora, an open marketplace with retail, street food, open-air cinema and exciting programming throughout the day and night.

Navarino Dunes is looking for a Sous Chef. The selected candidate will provide guidance and supervision to their responsibility team, effectively allocating tasks to ensure efficiency and productivity. They will track inventory and costs while striving to achieve set goals. With a keen focus on quality, they will oversee the production and control of dishes in accordance with brand standards and the Executive Chef's instructions. Excellent cooperation with other departments will be essential, as will the creation of innovative menus and daily dishes, along with their costing. The candidate will also address challenges and accommodate special customer requests, fostering a positive dining experience. Additionally, they will coach and empower their team, plan work programs, and maintain open communication with involved departments such as HR and Finance.

Responsibilities

• Follows all company policy procedures related to food preparation, receipt, storage and handling. Menu Design
• Participate in daily and weekly meetings
• Full knowledge of the menu, its recipes, its production methods and the presentation of the dishes according to the company's brand standards
• Quality control of raw materials and specifications
• Solving customer, team issues and meeting special customer requests
• Operation: Presentation and listing of recipes according to brand standards
• Attendance of all trainings and seminars provided by the company and up-to-date knowledge on materials and procedures
• Control and monitoring for the completion of departmental objectives
• Knowledge and adherence to meal preparation procedures for allergies and dietary habits
• To check on a monthly basis the progress of the achievement of corporate goals
• Check every month for the correct application and renewal of the brand standards
• Management of the department's human resources, training, coaching and empowerment
• Meets the needs of other departments according to needs and functions
• Responsible for the timely completion of all procedures and requirements regarding payroll, roster, finance
• Planning weekly programs according to the needs of the company

• Eight years of progressive culinary experience, with at least two years as a Junior Sous Chef in a five-star hotel, preferably.
• Degree from a recognized culinary school (2 years).
• Proficient in speaking, writing, and reading both Greek and English.
• Proficient in computer skills (Office, Word, Excel, internet).
• In-depth knowledge of raw materials, recipes, and presentation techniques. Ability to create and cost template recipes accurately.
• Expertise in identifying allergens in raw materials and recipes.
• Capable of managing and controlling kitchen equipment and machinery to ensure smooth operations.
• Knowledge of HACCP and ISO 22000 standards, with the ability to ensure compliance.
• Strong leadership skills to effectively guide the department.
• Ability to review P&L reports against departmental goals.
• Competent in managing warehouse inventory and orders according to budget stock.
• Ensure the quality of hot and cold kitchen preparations through regular checks. Control hot and cold food storage and reheating processes.
• Analyze BEOs to optimize department output.
• Skilled in understanding and managing the dynamics of the department.
• Strong written and oral communication skills.

• Competitive compensation package
• On going training opportunities
• Accommodation in the vicinity of Navarino Dunes (for non Messinians)
• Meals within the premises
• Private Medical Plan
• Use of Navarino Dunes Facilities, according to the relevant policies