Πώς να Προετοιμαστείς για Συνέντευξη

Τάσεις Μισθών 2025

Τοπ Εταιρείες για Εργασία

Δικαιώματα Εργαζομένων

Εξειδικεύσεις και Καριέρα

We are looking for a Sous Chef to be responsible for the catering production quality of the Main kitchen, providing the expected high standards in quality food management, maintaining cost effective practices, allocating kitchen duties.&nbsp;Key Duties and Responsibilities&nbsp;<ul><li>Responsible for the day-to-day requisitioning of stocks which ensure consistent quality and cost-effective management of the hotel/resorts catering services.</li><li>To institute the required procedures and quality control checks on all shifts to ensure the consistent production of quality guest service.</li><li>Responsible for the daily, weekly, and monthly allocation of staff duties and shift planning. &nbsp;</li><li>To ensure that the daily stock records of the restaurant/outlets are maintained&nbsp;</li><li>To ensure the procedures and management standards laid down by the resort are followed and instituted amongst the kitchen staff.</li><li>To ensure that all equipment and maintenance faults are reported and kept in line with manufacturers and company standards.</li><li>To ensure that all Food Safety standards – HACCP&nbsp;are followed to the fullest.</li><li>To assist in the mentoring and development of team</li></ul>&nbsp;Skills, Experience &amp; Educational Requirements&nbsp;<ul><li>Certified qualification as Chef from a recognized institute.</li><li>Knowledge of Greek and English</li><li>At least one year’s experience at a similar level.</li><li>Minimum 2&nbsp;years’ experience in a restaurant or catering institution with recognized high standards.</li><li>Experience in a luxury resort would be an advantage but not a requirement.</li></ul>&nbsp;This position is for the summer season of 2026.

Sous Chef (6743)

Responsible to produce foods within designated area and preparation of dishes in accordance with the stipulated recipes or instructions from Senior Kitchen staff as per menu requirements.Maintain a high standard of production, quality, presentation and cleanliness laid down by the Executive Chef.&nbsp;&nbsp;Key Duties and Responsibilities&nbsp;<ul><li>Ensure that all preparation, production, dishes, specialized menu items are prepared on time and to the standard required by the Executive Chef.&nbsp;</li><li>Maintain consistent flavor and presentation in conjunction with menu concept. Enhance the reputation of the outlet under the guidance of the Sous and Executive Chefs.&nbsp;</li><li>Allocate work to subordinates, observing their working methods and productivity. Assist them and coordinate with senior staff to provide subordinates with the necessary on the job training showing new or better techniques.&nbsp;</li><li>Maintain a daily kitchen shift that will ensure all areas of responsibility are covered, including a consistently clean and orderly workplace.</li><li>Ensure that all aspects of food handling, preparation, service and storage of all ingredients is to the relevant legislation. This is to include the correct labelling for cooked foods, temperature control of raw and cooked ingredients, correct storage of trolley items and handling of prepared foods prior to service periods.</li><li>Seek advice, guidance and assistance regarding any unresolved problems pertaining to food, equipment, staff and stores from senior chefs and production staff.&nbsp;</li><li>Ensure that all produce, dry goods and other ingredients issued by stores or suppliers are received to the required standard. You are to seek clarity on any food items that do not meet the minimum standards as laid down by senior chefs.</li><li>Ensure that all equipment is fully operational and effective for use in the production of food items and to report any malfunctions to the maintenance department. This includes all areas of your work area; floors, walls, air conditioning, electrical, water and operating machinery and equipment.&nbsp;</li><li>Make the guests dining experience a memorable one by participating in restaurant and food service activities as required and fulfilling guest requests to the best of your ability.</li><li>To ensure that all Food Safety standards – HACCP / DIVERSEY&nbsp;are followed to the fullest.</li><li>To assist with any other duties as required by the Executive Chef or another member of the management team.</li></ul>&nbsp;Skills, Experience &amp; Educational Requirements&nbsp;<ul><li>A qualification in professional cookery or similar from a recognized training institute.&nbsp;</li><li>A minimum of 2 years’ experience in a high-end restaurant, hotel or cruise ship environment with exposure to various.</li><li>catering styles and services including al a carte and buffet. Must have a minimum of 2 years’ experience supervising staff at a lower level.&nbsp;</li><li>Knowledge of the highest standards and quality production, preparation and presentation within your specialized area. Knowledge of the highest standards of hygiene practices as laid down by health and safety regulations as well as international catering standards. Knowledge of training and guidance practices for subordinate staff will be required.&nbsp;</li><li>Proficiency English is would be beneficial.&nbsp;</li></ul>&nbsp;This position is for the summer season of 2025.&nbsp;Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories

Chef de Partie (6744)

Responsible to produce foods within designated area and preparation of dishes in accordance with the stipulated recipes or instructions. Maintain a high standard of production, quality, presentation and cleanliness laid down by the Executive Chef.&nbsp;&nbsp;Key Duties and Responsibilities&nbsp;&nbsp;<ul><li>Ensure that all preparation, production, dishes, specialized menu items are prepared on time and to the standard required by the&nbsp;Chef.&nbsp;</li><li>Maintain consistent flavor and presentation in conjunction with menu concept. Enhance the reputation of the outlet under the guidance of the Sous and Executive Chefs.&nbsp;</li><li>Allocate work to subordinates, observing their working methods and productivity. Assist them and coordinate with senior staff to provide subordinates with the necessary on the job training showing new or better techniques.&nbsp;</li><li>Ensure that all aspects of food handling, preparation, service and storage of all ingredients is to the relevant legislation. This is to include the correct labelling for cooked foods, temperature control of raw and cooked ingredients, correct storage of trolley items and handling of prepared foods prior to service periods.</li><li>Ensure that all produce, dry goods and other ingredients issued by stores or suppliers are received to the required standard. You are to seek clarity on any food items that do not meet the minimum standards as laid down by senior chefs.</li><li>To ensure that all Food Safety standards – HACCP / DIVERSEY or else are followed to the fullest. &nbsp;</li><li>To assist with any other relevant duties as required .</li></ul>&nbsp;Skills, Experience &amp; Educational Requirements&nbsp;&nbsp;<ul><li>Qualification in professional cookery or similar from a recognized training institute.&nbsp;</li><li>Excellent knowledge of English&nbsp;</li><li>Minimum of 2 years’ similar experience&nbsp;</li><li>Knowledge of the highest standards and quality production, preparation and presentation within your specialized area.&nbsp;</li><li>Knowledge of the highest standards of hygiene practices as laid down by health and safety regulations.&nbsp;</li></ul>

Chef De Cuisine, Restaurant 4 

Shimmering in the depths of the azure Aegean Sea, a story-filled island of myths and marvels, One&amp;Only Kéa Island emerges to honour untold beauty with authentic flavours of Greece. The warm Mediterranean hospitality is one of our most unique and valued assets. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion.&nbsp;Key Duties and Responsibilities :&nbsp;<ul><li>Ensure that all preparation, production, dishes, specialized menu items are prepared on time and to the standard required by the Executive Chef.&nbsp;&nbsp;</li><li>Maintain consistent flavor and presentation in conjunction with&nbsp;menu&nbsp;concept. Enhance the reputation of the outlet under the guidance of the Pastry&nbsp;Chef and Executive Chef.&nbsp;&nbsp;</li><li>Allocate work to subordinates,&nbsp;observing&nbsp;their working methods and productivity.&nbsp;Assist&nbsp;them and coordinate with senior staff to provide subordinates with the necessary on the job training showing new or better techniques.&nbsp;&nbsp;</li><li>Maintain a daily kitchen shift that will ensure all areas of responsibility are covered, including a consistently clean and orderly workplace.&nbsp;&nbsp;</li><li>Ensure that all aspects of food handling, preparation,&nbsp;service&nbsp;and storage of all ingredients&nbsp;is&nbsp;to the relevant legislation. This is to include the correct labelling for cooked foods, temperature control of raw and cooked ingredients, correct storage of trolley&nbsp;items&nbsp;and handling of prepared foods prior to service periods.&nbsp;&nbsp;</li><li>Ensure that all equipment is fully operational and effective for use in the production of food items and to report any malfunctions to the maintenance department. This includes all areas of your work&nbsp;area,&nbsp;floors, walls, air-conditioning, electrical,&nbsp;water&nbsp;and operating machinery and equipment.&nbsp;&nbsp;</li><li>To ensure that all Food Safety standards –&nbsp;HACCP / DIVERSEY&nbsp;or else&nbsp;are&nbsp;followed to the fullest.&nbsp;</li><li>Make the guests dining experience a memorable one by&nbsp;participating&nbsp;in restaurant and food service activities as&nbsp;required&nbsp;and fulfilling guest requests to the best of your ability.&nbsp;</li><li>To assist with any other&nbsp;duties as&nbsp;required by the&nbsp;line manager&nbsp;or another member of the management team.&nbsp;</li></ul>&nbsp;&nbsp; &nbsp; &nbsp; &nbsp;Skills, Experience &amp; Educational Requirements:&nbsp;<ul><li>A qualification in professional cookery or similar from a recognized training institute.&nbsp;&nbsp;&nbsp;</li><li>A minimum of 2 years’ experience in a high-end restaurant, hotel or cruise ship environment with exposure to various catering styles and services including&nbsp;al a&nbsp;carte and buffet.</li><li>Must have a minimum of 2 years’ experience supervising staff at a lower level.&nbsp;&nbsp;</li><li>Knowledge of the highest standards and quality production,&nbsp;preparation&nbsp;and presentation within Pastry &amp; Bakery.&nbsp;&nbsp;</li><li>Knowledge of chocolate bonbons preparation and show pieces.&nbsp;</li><li>Knowledge of the highest standards of hygiene practices as laid down by health and safety regulations as well as international catering standards.&nbsp;&nbsp;</li><li>Knowledge of training and guidance practices for subordinate staff will be&nbsp;required.&nbsp;&nbsp;</li><li>Proficiency&nbsp;in&nbsp;English&nbsp;is essential.&nbsp;&nbsp;</li></ul>&nbsp;

Chef De Partie, Pastry (6651)

At One&amp;Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn.&nbsp; Shimmering in the depths of the azure Aegean Sea, a story-filled island of myths and marvels, One&amp;Only Kéa Island emerges to honour untold beauty with authentic flavours of Greece. The warm Mediterranean hospitality is one of our most unique and valued assets. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion.&nbsp;About the role Responsible to produce foods within designated area and preparation of dishes in accordance with the stipulated recipes&nbsp; Maintain a high standard of production, quality, presentation and cleanliness&nbsp;Key Duties and Responsibilities&nbsp;&nbsp;<ul><li>Ensure that all preparation, production, dishes, specialized menu items are prepared on time and to the standard required by the Chef.&nbsp;</li><li>Maintain consistent flavor and presentation in conjunction with menu concept. Enhance the reputation of the outlet.</li><li>Allocate work to subordinates, observing their working methods and productivity. Assist them and coordinate with senior staff to provide subordinates with the necessary on the job training showing new or better techniques.&nbsp;</li><li>Ensure that all aspects of food handling, preparation, service and storage of all ingredients is to the relevant legislation. This is to include the correct labelling for cooked foods, temperature control of raw and cooked ingredients, correct storage of trolley items and handling of prepared foods prior to service periods.</li><li>Ensure that all produce, dry goods and other ingredients issued by stores or suppliers are received to the required standard. You are to seek clarity on any food items that do not meet the minimum standards as laid down by senior chefs.</li><li>To ensure that all Food Safety standards – HACCP / DIVERSEY or else are followed to the fullest. &nbsp;</li><li>To assist with any other relevant duties as required .</li></ul>&nbsp;Skills, Experience &amp; Educational Requirements&nbsp;&nbsp;<ul><li>Qualification in professional cookery or similar from a recognized training institute.&nbsp;</li><li>Excellent knowledge of English&nbsp;</li><li>Minimum of 2 years’ similar experience&nbsp;</li><li>Knowledge of the highest standards and quality production, preparation and presentation within your specialized area.&nbsp;</li><li>Knowledge of the highest standards of hygiene practices as laid down by health and safety regulations.&nbsp;</li></ul>

Demi Chef de Partie, ATRIA (6745)

Shimmering in the depths of the azure Aegean Sea, a story-filled island of myths and marvels, One&amp;Only Kéa Island emerges to honour untold beauty with authentic flavours of Greece. The warm Mediterranean hospitality is one of our most unique and valued assets. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion.&nbsp;About the role&nbsp;<ul><li>Responsible to produce foods within designated area and preparation of dishes in accordance with the stipulated recipes or instructions from Senior Kitchen staff as per menu requirements.</li><li>Maintain a high standard of production, quality, presentation and cleanliness laid down by the Executive Chef.</li></ul>&nbsp;Key Duties and Responsibilities&nbsp;<ul><li>Ensure that all preparation, production, dishes, specialized menu items are prepared on time and to the standard required by the Executive Chef.</li><li>Maintain consistent flavor and presentation in conjunction with menu concept. Enhance the reputation of the outlet under the guidance of the Sous and Executive Chefs.</li><li>Allocate work to subordinates, observing their working methods and productivity. Assist them and coordinate with senior staff to provide subordinates with the necessary on the job training showing new or better techniques.</li><li>Maintain a daily kitchen shift that will ensure all areas of responsibility are covered, including a consistently clean and orderly workplace.</li><li>Ensure that all aspects of food handling, preparation, service and storage of all ingredients is to the relevant legislation. This is to include the correct labelling for cooked foods, temperature control of raw and cooked ingredients, correct storage of trolley items and handling of prepared foods prior to service periods.</li><li>Seek advice, guidance and assistance regarding any unresolved problems pertaining to food, equipment, staff and stores from senior chefs and production staff.</li><li>Ensure that all produce, dry goods and other ingredients issued by stores or suppliers are received to the required standard. You are to seek clarity on any food items that do not meet the minimum standards as laid down by senior chefs.</li><li>Ensure that all equipment is fully operational and effective for use in the production of food items and to report any malfunctions to the maintenance department. This includes all areas of your work area, floors, walls, air conditioning, electrical, water and operating machinery and equipment.</li><li>Make the guests dining experience a memorable one by participating in restaurant and food service activities as required and fulfilling guest requests to the best of your ability.</li><li>To ensure that all Food Safety standards – HACCP / DIVERSEY or else&nbsp; are followed to the fullest.</li><li>To assist with any other duties as required by the line manager or another member of the management team.</li></ul>&nbsp;Skills, Experience &amp; Educational Requirements&nbsp;<ul><li>A qualification in professional cookery or similar from a recognized training institute.&nbsp;</li><li>A minimum of 2 years’ experience in a high-end restaurant, hotel or cruise ship environment with exposure to various catering styles and services including al a carte and buffet.</li><li>Must have a minimum of 2 years’ experience supervising staff at a lower level.</li><li>Knowledge of the highest standards and quality production, preparation and presentation within your specialized area. Knowledge of the highest standards of hygiene practices as laid down by health and safety regulations as well as international catering standards. Knowledge of training and guidance practices for subordinate staff will be required.</li><li>Proficiency English would be beneficial.</li></ul>

Demi Chef de Partie, Pastry (6652)

Ο Σεφ ηγείται των λειτουργιών της κουζίνας, δημιουργώντας και παρασκευάζοντας πιάτα υψηλής ποιότητας που εντυπωσιάζουν τους πελάτες στον τομέα του τουρισμού και των ξενοδοχείων. Διαχειρίζεται την επιλογή υλικών, την ασφάλεια τροφίμων και το προσωπικό κουζίνας ώστε να προσφέρει άριστη γαστρονομική εμπειρία. Ο ρόλος προσφέρει προοπτικές εξέλιξης στον δυναμικό χώρο της φιλοξενίας στην Ελλάδα.

A Chef leads kitchen operations, creating and preparing high-quality dishes that satisfy guests in tourism and hotel settings. They manage ingredient selection, food safety, and kitchen staff to ensure exceptional dining experiences. This role suits individuals passionate about culinary arts and offers growth within Greece's vibrant hospitality industry.

One&Only Resorts

Μελέτη τεχνικών μαγειρικής, παρασκευής φαγητού και διαχείρισης γαστρονομίας.

Study of cooking techniques, food preparation, and culinary management.

Εμπειρία εργασίας σε πολυτελή θέρετρα, παρέχοντας υπηρεσίες φιλοξενίας υψηλής ποιότητας.

Experience working in luxury resort settings, providing high-quality hospitality services.

Ικανότητα ανάγνωσης, γραφής, ομιλίας και κατανόησης της αγγλικής γλώσσας με αποτελεσματικότητα.

Ability to read, write, speak, and understand the English language effectively.

Ικανότητα στη διάταξη και διακόσμηση φαγητού για να ενισχυθεί η αισθητική του εμφάνιση.

Skill in arranging and decorating food to enhance its aesthetic appeal.

Ικανότητα προετοιμασίας και συναρμολόγησης υλικών για το μαγείρεμα ή το σερβίρισμα γευμάτων.

Ability to prepare and assemble ingredients for cooking or serving meals.

Γνώση των πρακτικών ασφάλειας τροφίμων βάσει του συστήματος Hazard Analysis and Critical Control Points (HACCP).

Knowledge of food safety practices based on the Hazard Analysis and Critical Control Points (HACCP) system.

Η ικανότητα εποπτείας και ελέγχου παραγγελιών, αποθήκευσης και χρήσης αποθεμάτων.

The ability to oversee and control ordering, storage, and use of inventory materials.

Κατανόηση διαφόρων μενού που χρησιμοποιούνται στην εστίαση ή στον τομέα της φιλοξενίας.

Understanding of different menus used in food service or hospitality settings.

Ικανότητα να ακολουθούνται πιστά οι συνταγές για συνεπή γαστρονομικά αποτελέσματα.

Ability to follow recipes accurately to produce consistent culinary results.

Γνώσεις και πρακτικές για τη σωστή διαχείριση, παρασκευή και αποθήκευση τροφίμων ώστε να αποφεύγεται η μόλυνση.

Knowledge and practices to ensure food is handled, prepared, and stored safely to prevent contamination.

Ικανότητα οργάνωσης και διαχείρισης των δραστηριοτήτων της ομάδας για την επίτευξη κοινών στόχων με αποτελεσματικότητα.

Ability to organize and manage team activities to achieve common goals effectively.

Ικανότητα προετοιμασίας και μαγειρέματος φαγητού σύμφωνα με συνταγές και γαστρονομικά πρότυπα.

Ability to prepare and cook food following recipes and culinary standards.

Ευσυνειδησία στην ολοκλήρωση εργασιών με ακρίβεια και λεπτομέρεια.

Thoroughness in completing tasks with accuracy and precision.

Ικανότητα να συνεργάζεται αποτελεσματικά με άλλους για την επίτευξη κοινών στόχων.

Ability to collaborate effectively with others to achieve common goals.

Ικανότητα να μεταδίδεται πληροφορία με σαφήνεια και αποτελεσματικότητα προφορικά και γραπτά.

Ability to convey information clearly and effectively in verbal and written form.

Ικανότητα δημιουργίας καινοτόμων ιδεών και σκέψης πέρα από τα συνηθισμένα.

Ability to generate innovative ideas and think outside the box.

Ικανότητα καθοδήγησης και κινητοποίησης μιας ομάδας για την αποτελεσματική επίτευξη στόχων.

Ability to guide and motivate a group towards achieving goals effectively.

Ικανότητα να προσαρμόζεται αποτελεσματικά σε νέες συνθήκες και αλλαγές στο εργασιακό περιβάλλον.

Ability to adjust effectively to new conditions and changes in the work environment.

Ικανότητα κατανόησης και κάλυψης των αναγκών και προσδοκιών των πελατών με αποτελεσματικότητα.

Ability to understand and meet the needs and expectations of customers effectively.

Ικανότητα να είστε υπεύθυνοι για τις πράξεις σας και να εκπληρώνετε τις υποχρεώσεις σας με αξιοπιστία.

Ability to be accountable for one's actions and fulfill obligations reliably.

Ικανότητα προγραμματισμού και ελέγχου του χρόνου που αφιερώνεται σε συγκεκριμένες δραστηριότητες για αύξηση της αποδοτικότητας και παραγωγικότητας.

Ability to plan and control how much time to spend on specific activities to increase efficiency and productivity.

Ικανότητα εντοπισμού προβλημάτων και ανάπτυξης αποτελεσματικών λύσεων με αποδοτικότητα.

Ability to identify issues and develop effective solutions efficiently.

Chef Jobs in Κέα | Catering / Food Service

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Required Skills

English

Food Presentation

Food Preparation

Food Safety - HACCP

Inventory Management

Menu Knowledge

Additional Skills & Traits

Luxury Resort Experience

Attention to Detail

Teamwork

Communication

Educational Background

Culinary Arts

Chef Jobs - Κέα

Sous Chef (6743)

Chef de Partie (6744)

Chef De Cuisine, Restaurant 4

Chef De Partie, Pastry (6651)

Demi Chef de Partie, ATRIA (6745)

Demi Chef de Partie, Pastry (6652)

Seniority Distribution

Experience Required

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