Direct the operation of the kitchens, including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met.

Responsibilities:

• Ensures the smooth running of a specific area of responsibility
• Supervises kitchen staff, providing guidance, training and performance feedback
• Oversees stock rotation
• Ensures all products and ingredients are received in top condition and are top of quality
• Maintains the highest standards possible
• Follows all necessary policies and procedures relating to HACCP guidelines
• Must be able to follow and implement all company’s policies and procedures. 

Qualifications:

• Up to 2 years’ experience as a Sous Chef in a 5* hotel or upscale restaurant
• Culinary degree or equivalent qualification from a recognized culinary institute
• ISO and HACCP knowledge
• Quality Assurance
• Strong leadership skills
• Excellent organizational and time management skills
• Available to work nights and weekends
• Ability to train staff
• Problem-solving skills
• Knowledge of the Greek and English language

Company offers:

• Career development opportunities
• Excellent working environment
• Accommodation and meals