LastWeek

LastThreeDays

Today

Aoristou

Seasonal

Orismenou

Internship

Volunteer

FullTime

PartTime

OnSite

Hybrid

Remote

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)

Assist in the preparation, production and service of food items of the kitchen within the designated area. The job holder must be familiar with all policies and procedures of the department, F&amp;B standards, Health &amp; Hygiene, Fire &amp; Safety standards.&nbsp;&nbsp;Key Duties and Responsibilities&nbsp;&nbsp;<ul><li>Follow the standard recipes, methods of preparation and presentation</li><li>Be familiar with the menu and thoroughly know the ingredients, portion size, method of cooking, preparation time and presentation of item on the menu thereby ensuring the items are properly prepared and presented whether hot or cold or as the case might be.&nbsp;</li><li>Constantly check prepared food for its taste, temperature and visual appeal. Being aware of the importance of quality food and make every effort to prepare the items to the established quality. &nbsp;</li><li>Check daily all fridges and storerooms in the designated section ensure that the correct temperatures are being maintained and making sure all perishable items are in perfect condition. Take preventive action against loss whenever necessary.</li><li>Ensure and prevent the use of spoiled or contaminated products in any phase of food preparation. Double check with a senior chef should anything be in doubt regarding the quality and freshness of ingredients&nbsp;</li><li>Be on duty according to the scheduled roster, correctly groomed and in a condition to perform assigned duties.</li><li>To ensure that all Food Safety standards – HACCP are followed to the fullest.</li><li>Participate in ‘on-the-job’ training and mentoring from senior chefs to ensure that you perform at the required standards. &nbsp;</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;&nbsp;<ul><li>Qualification in Commercial Cookery from an internationally recognized institution&nbsp;</li><li>Knowledge of procedures and methods used in the preparation, production, presentation and storage of food items is required.</li><li>Proficiency in English would be beneficial.</li></ul>

Commis 1, Bakery (6654)

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)

Must be able to identify and qualify new accounts that have the potential to generate revenue for the resort for both Rooms and Food and Beverage, as well as manage the existing account base to increase sales through repeat business. Sales Manager must meet and exceed forecast of revenue and room night production, as well as sales activity goals outlined in the annual plan.Under the direction of the Director of Sales, the incumbent will handle the allocated source markets for the Resort.Duties include, but are not limited to, developing new key accounts, building on existing accounts and achieving sales goals.The position is based in Athens and requires business trips to the property during its operational period.&nbsp;Job Responsibilities<ul><li>Identify, solicit and develop existing and new accounts,</li><li>Represent company in designated events (IE Trade Shows, Product Launches Etc.),</li><li>Travel as designated to conduct sales presentations,</li><li>Develop and monitor action plans for designated accounts in order to meet departmental goals,</li><li>Coordinate incentive programs with designated accounts as needed,</li><li>Act as a liaison between the Company and the client; serve as the spoke person on behalf of the company,</li><li>To ensure delivery of best support and customer service to clients,</li><li>To anticipate and address clients’ needs in order to exceed their expectations,</li><li>To plan, organize and host client events, familiarization trips, trade and consumer shows, and internal clients/ hotels’ sales,</li><li>Plan and conduct creative site inspections,</li><li>To identify and profile new market opportunities,</li><li>To use approved presentation materials &amp; procedures to ensure brand consistency,</li><li>To create an outstanding brand image in every interaction with clients,</li><li>To maintain a high level of product and service awareness in order to explain and sell services and facilities to clients effectively,</li><li>To plan and provide clients’ training sessions, as needed and required, in order to enhance clients’ productivity and improve revenue generation,</li><li>To maintain a high level of competition product knowledge, market intelligence and pricing and to make recommendations for strategic or tactical amendments to rates,</li><li>To set high performance standards and to pursue aggressive goals,</li><li>To strive for constant improvements and to take responsibility for achieving business results,</li><li>Maintaining rate integrity and maximizing yield opportunities in cooperation with revenue management,</li><li>Negotiate cooperative marketing programs and work closely with Brand Communications in ensuring brand integrity with assigned account’s channels of distribution,</li><li>Communicate contractual and promotional rate information to assigned accounts,</li><li>Provide on-going support / account maintenance including inventory and billing issues,</li><li>Ensure internal and hotel departments understand issues related to assigned accounts,</li><li>Coordinate and up-date departmental reports as designated,</li><li>Acts with a degree of independence as liaison with both internal and external clients; Handle clients’ requests and complaints as appropriate.</li></ul>&nbsp;Job Requirements&nbsp;<ul><li>Minimum of five (5) years’ experience in a similar position,</li><li>Sales oriented individual,</li><li>Excellent verbal/written communication skills,</li><li>Strong background in all aspects of leisure sales,</li><li>Strong Command of the English Language,</li><li>Ability to handle multiple tasks.</li></ul>&nbsp;

Senior Manager, Sales (6555)

Responsible for providing a full range of secretarial and administrative support activities for the Sales and Marketing department with great energy in a professional and stylish manner to ensure the smooth operation of Sales Department Key Duties and Responsibilities&nbsp;<ul><li>Provides full secretarial and administrative support activities for the Sales team, including the handling, preparation and writing of correspondence, establishment and maintenance of various filing / records / database, tracing pending issues and following up as appropriate, screening telephone calls and organizing appointments and meetings.</li><li>Assists in the management of Sales administrative, operational and marketing function. &nbsp;Compile data and produce regular scheduled reports. &nbsp;Liaise with the Sales team in relation to necessary follow up on queries, deadlines, requests and special functions instigated by the Sales Team. &nbsp;</li><li>Coordinates client visits, including the preparation of all required collateral, and when required assist the sales and marketing team conducting sales calls.</li><li>Acts with a degree of independence as liaison with both internal and external clients. &nbsp;Handle clients’ requests and complaints as appropriate in order to WOW them whilst ensuring a lifestyle experience.</li><li>Accomplish a set of administrative duties such as leading and attending meetings, compiling contracts, writing reports, maintaining a log book of activities and other specific duties related to the role.</li><li>Assist with client familiarization trips, site inspections and other client related activations.</li><li>Perform other duties as assigned by the DOSM.</li></ul>Skills, Experience &amp; Educational Requirements&nbsp;<ul><li>Bachelor's degree</li><li>Minimum 2 year experience in relevant positions</li><li>Excellent knowledge of English</li><li>Excellent knowledge of MS Office Applications. Knowledge of Opera &amp; Sales Force is a plus.</li><li>Strong Communication Skills</li><li>Customer oriented</li></ul>

Sales Coordinator | One&Only Aesthesis, Athens (18718)

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. 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 

The Rooms Division Manager oversees the overall operations of Front of House, Housekeeping, and Laundry departments, ensuring the highest standards of personalized guest service and operational efficiency. This role ensures every aspect of the guest journey, from arrival to departure is handled with warmth, precision, and professionalism that reflects the One&amp;Only brand.By leading, training, and motivating a diverse team, the Rooms Division Manager is responsible for maximizing guest satisfaction, departmental performance, and profitability, while maintaining a refined and welcoming atmosphere across all guest touchpoints.&nbsp;Key Duties and Responsibilities<ul><li>Define and implement a seamless and personalized service standard across Front Office, Housekeeping, and Laundry.</li><li>Ensure all guest arrivals and departures are executed flawlessly, unique to the One&amp;Only Kea Island experience.</li><li>Oversee the handling of guest requests, preferences, and special occasions, ensuring timely and thoughtful responses.</li><li>Actively engage with guests throughout their stay, building relationships and ensuring personalized attention.</li><li>Promote, plan, and coordinate special experiences such as private dinners, weddings, and vow renewals.</li><li>Review guest feedback and implement continuous improvement initiatives to enhance service quality.</li><li>Manage all aspects of Front Office functions including Reception, Concierge, Bell/Door, and Guest Relations.</li></ul><ul><li>Ensure professional handling of all guest communications, both internal and external.</li><li>Supervise room assignments, upgrades, and allocation to optimize occupancy and guest satisfaction.</li><li>Maintain accurate guest profiles and histories in Opera PMS.</li></ul><ul><li>Oversee billing, check-in/check-out processes, and ensure accuracy in financial transactions.</li><li>Coordinate with Transportation and Buggy Service Teams for guest arrivals, departures, and transfers.</li></ul>Housekeeping Operations<ul><li>Oversee the cleanliness and maintenance of all guest rooms, villas, and public areas, ensuring they meet One&amp;Only standards.</li><li>Implement effective room inspection and quality control systems.</li><li>Manage daily room allocations, turndown services, and special cleaning requests.</li><li>Ensure the Housekeeping team adheres to safety, hygiene, and uniform standards.</li><li>Collaborate with Engineering to report and follow up on maintenance issues.</li><li>Maintain adequate inventory of linens, amenities, and supplies with efficient cost control.</li></ul>Laundry Operations<ul><li>Supervise all laundry processes including guest laundry, staff uniforms, and linen operations.</li><li>Ensure quality control standards for cleanliness, stain treatment, and fabric care.</li><li>Oversee proper maintenance and operation of laundry machinery and equipment.</li><li>Implement sustainable and efficient laundry practices to reduce waste and operational costs.</li><li>Coordinate uniform issuance and ensure all staff uniforms are maintained to brand standard.</li></ul>Leadership &amp; Team Development<ul><li>Lead and motivate a diverse team across multiple departments to achieve high levels of engagement and performance.</li><li>Conduct regular training programs on service excellence, grooming, safety, and brand standards.</li><li>Foster teamwork, communication, and professional growth within and between departments.</li><li>Conduct regular meetings to review departmental performance, challenges, and action plans.</li><li>Maintain a visible management presence throughout the resort.</li></ul>Administration<ul><li>Develop departmental SOPs and ensure full compliance across Front Office, Housekeeping, and Laundry.</li><li>Manage departmental budgets, cost controls, and inventories to achieve financial goals.</li><li>Ensure all operations comply with health, safety, and environmental standards.</li><li>Handle emergency situations effectively and participate in crisis management and fire safety procedures.</li><li>Support the Resort Management Team by performing Duty Manager shifts as required.</li></ul>Skills, Experience &amp; Educational Requirements<ul><li>Degree or Diploma in Hospitality Management or a related field.</li><li>Minimum 3 years’ experience in a similar Rooms Division leadership role within luxury hospitality.</li><li>Strong knowledge of Front of House, Housekeeping, and Laundry operations.</li><li>Proficient in Opera PMS and Microsoft Office Suite.</li><li>Strong leadership, organizational, and communication skills.</li><li>Excellent command of English; additional languages are an advantage.</li><li>Proven ability to manage and motivate large teams with diverse skill sets.</li><li>Strong understanding of budgeting, inventory control, and cost management.</li><li>Passionate about delivering exceptional guest experiences with attention to detail and personalization.</li></ul>

Rooms Division Manager (17790)

To assist Manager Housekeeping in daily managing of the villas, Linen Room , Uniform Room and all the Public Areas by ensuring full maintenance as well as guest satisfaction for the highest levels of service.To assist the Manager Housekeeping in monitoring and coordinating all aspects of the housekeeping operation including all the hotelareas.&nbsp; To ensure the daily operation in all these areas are running efficiently and as per resort standards.&nbsp;Key Duties and Responsibilities&nbsp;<ul><li>To attend to duty on time in correct uniform and well groomed.</li><li>Attend, prepare, lead the daily briefing</li><li>To follow the resorts key control policy</li><li>Oversee and coordinate all Housekeeping members ensuring guests receive prompt and courteous service and all areas of the operation are running as per resort standard procedures and policies.</li><li>To constantly strive to please all Guests that he/she may come into contact with during his work hours.</li><li>To ensure through effective supervision that all services offered in the Housekeeping Department are always available and are carried out with the utmost efficiency and courtesy as per the Departmental Operations Manual.&nbsp;To liaise with the Laundry and Engineering Departments to ensure the smooth flow of linen supplies and repair work.</li><li>To liaise with the Front Office on anticipated Guest check‑ins, check‑outs, room assignments and rooming list etc.</li><li>To ensure that all V.I.P.'s, are checked prior to the arrival of the Guest for 100% readiness</li><li>Carry out inspections of assigned areas and ensures highest possible standard of cleanliness and maintenance of all areas.</li><li>Monitors and reports to the Manager Housekeeping regarding the upkeep of furnishings, facilities, and equipment.</li><li>Carries out good communication with team members ensuring performance is effectively managed.</li><li>Ensures all Team Members are attending to duty in proper uniform, on time and well groomed.</li><li>Ensures all are trained and introduced to their duties as per resort standards and policies.</li><li>Briefs and ensures that daily information is communicated and kept updated on coordination boards and team members are receiving the correct and updated information.</li><li>Attends Hotel briefing with Manager Housekeeping ensuring a complete understanding of task for self and team members.</li><li>Is fully trained on all Houskeeping tasks and procedures being able to assist guest room valets with any requirements.</li><li>Has full knowledge of resort layout of guest rooms, corridors, storage space and back of house areas.</li><li>Ensures all guest requirements are adhered to as per resort standards.</li><li>Coordinate and manages deep cleaning and special task schedules, ensuring rooms and floor areas as per resort standards.</li><li>Ensures training needs of all Team Members are monitored, analyzed and executed as per resort standards.</li><li>Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance.</li><li>Is flexible in working hours and scheduling as per resort requirements.</li></ul>&nbsp;Skills, Experience &amp; Educational Requirements&nbsp;<ul><li>Strong interpersonal skills</li><li>Organizational skills</li><li>Strong administrative abilities</li><li>Ability to have a strong customer focus</li></ul>

Team Leader, Housekeeping (6564)

Assist the Receiving Officer in receiving all goods at the resort. To be able to do both random and thorough check of all goods received in compliance with Goods Safety Handling and to check all aspect related including quantity of the goods received, expiry date and any amount excess or short and to put aside all the goods which are not up to the hygiene standard of the resort (to be reported to Receiving Officer for follow up). Effectively communicate with Purchasing, Cost Control, Senior Storekeeper and other Department and Section Heads.&nbsp;Key Duties and Responsibilities&nbsp;<ul><li>To check daily all Purchase Orders and Market List and ensure that items to receive this day are received with accordance to the Resorts standards.</li><li>To check the invoice with the price agreed to, and if any discrepancies refer back to Purchasing Department immediately.</li><li>To check the Boat Dispatch note is in accordance with the Invoice.</li><li>To check the goods are kept the correct places while transporting by the boats if not immediately inform Purchasing Department (Items to be kept as chilled should be in the cool room)</li><li>Items damaged while transporting should be inform to Director, Procurement for further investigation &amp; record them.</li><li>To maintain the file of Purchase Orders against GRN numbers received daily basis.&nbsp;</li><li>Not amend any approved Purchase Orders or Invoices without the consent of the Cost Controller, Director, Procurement and Director, Finance.</li><li>To prepare a non-received items list from Market List &amp; distribute to Executive Chef &amp; Purchasing.&nbsp;</li><li>To prepare and distribute copies of the daily Receiving Report to relevant departments.</li><li>Communicate effectively and keep the expected date of arrival of goods ordered to the Resort (not to Male’).</li><li>Prepare the list of pending documents need to complete the GRN posting &amp; inform Purchasing Department to follow up.</li><li>Completed receiving batch (approved Purchase Order, Invoice / Delivery Note/ Good Received without Invoice with signatures &amp; signed GRN) hand over to cost control office daily.</li><li>To prepare weekly/monthly receiving status report with all received items and of all open orders.</li><li>Maintain full confidentiality over Resort Financial status.</li><li>Maintain high spirit among the Finance Department staff as well as other resort staff.</li><li>Responsible for proper filing system in the Receiving Department.</li><li>To assist the Manager, Cost Control for Inventory taking, if needed.</li><li>To work multi task jobs in the Finance section.</li><li>Use creative and positive thinking. Throw new ideas for constant improvement of the Receiving system including internal controls.</li><li>To assist the Director, Finance with whatever information relating to Receiving Department work&nbsp;</li><li>Be prepared to do any other work within the department in order to assist other areas or in the event of other staff on emergency leave or when requested by Director, Procurement and Director, Finance.&nbsp;</li><li>Ensure that Receiving &amp; Store areas are clean all the time.&nbsp;</li><li>To perform any additional duties and/or special projects as requested by Director, Procurement and Director, Finance.</li></ul>&nbsp;Skills, Experience &amp; Educational Requirements &nbsp;<ul><li>Communication skills, interpersonal skills&nbsp;</li><li>1 year experience on the same task</li></ul>

Clerk, Receiving (11591)

We’re looking for an organized, experienced Team Leader, Stores &nbsp;who can help us keep our store organized and tidy. To be successful as a Storekeeper you must be able to multitask and perform under pressure while remaining professional with colleagues and partners. A good Team Leader, Stores&nbsp;is able to manage stock by keeping a variety of records and ordering the required replacement items.&nbsp;Responsibilities&nbsp;<ul><li>Responsible for ensuring the policies are followed by the Stores team and the User Departments.</li><li>To establish the Stores Operating hours and communicate to the User Departments.</li><li>Responsible for ensuring all inventory items are prepared per the requisitions and delivered to the User Department on a timely basis.</li><li>To Ensure that storage and distribution will be carried out in accordance with health and safety standards.</li><li>Responsible for establishing and reviewing par levels for inventory items based on delivery lead time and consumption.</li><li>To Conduct monthly inventories and entering them into the&nbsp;Αccounting system.</li><li>To Maintain records and documents relating to spoilage items, manual requisitions, and retrieval requests.</li><li>Responsible for ensuring sufficient inventory is maintained to facilitate smooth operations.</li><li>To generate reports for slow-moving and obsolete items.</li><li>To perform any additional duties and/or special projects as requested by Purchasing Manager/ Team Leader.</li><li>&nbsp;</li></ul>Requirements And Skills&nbsp;<ul><li>Experience – 2 year, prior experience in hospitality would be advantageous.</li><li>Familiar with ERP Systems and Ms Office.</li><li>Good knowledge of English.</li><li>Excellent verbal and written communication skills.</li><li>Driving license.</li></ul>&nbsp;

Team Leader, Stores (14347)

Assist the Demi Chef de Partie, Chef de Partie in the preparation, production and service of food items of the kitchen within the designated area. The job holder must be familiar with all policies and procedures of the department, F&amp;B standards, Health &amp; Hygiene, Fire &amp; Safety standards.&nbsp;&nbsp;Key Duties and Responsibilities&nbsp;&nbsp;<ul><li>Follow the standard recipes, methods of preparation and presentation according to the department/hotel standard as laid down by the Sous Chef ensuring you are maintaining the relevant standards.&nbsp;</li><li>Be familiar with the menu and thoroughly know the ingredients, portion size, method of cooking, preparation time and presentation of item on the menu thereby ensuring the items are properly prepared and presented whether hot or cold or as the case might be.&nbsp;</li><li>Constantly check prepared food for its taste, temperature and visual appeal. Being aware of the importance of quality food and make every effort to prepare the items to the established quality. &nbsp;</li><li>Check daily all fridges and storerooms in the designated section ensure that the correct temperatures are being maintained and making sure all perishable items are in perfect condition. Take preventive action against loss whenever necessary.</li><li>Ensure and prevent the use of spoiled or contaminated products in any phase of food preparation. Double check with a senior chef should anything be in doubt regarding the quality and freshness of ingredients&nbsp;</li><li>Be on duty according to the scheduled roster, correctly groomed and in a condition to perform assigned duties.</li><li>To ensure that all Food Safety standards – HACCP are followed to the fullest.</li><li>Participate in ‘on-the-job’ training and mentoring from senior chefs to ensure that you perform at the required standards. &nbsp;</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;&nbsp;<ul><li>Qualification in Commercial Cookery from an internationally recognized institution with minimum of 1 year Chef experience&nbsp;</li><li>Knowledge of procedures and methods used in the preparation, production, presentation and storage of food items is required.</li><li>Proficiency in English would be beneficial.</li></ul>&nbsp;This position is for the summer season of 2026.&nbsp;

Commis 1 (6748)

The Human Resources Assistant Manager will lead the day-to-day HR Operations.This will include all aspects of Human Resources in employee relations, compensation and benefits, performance management, training, recruitment and housing. HR Assistant Manager acts as a liaison with employees, providing them with the necessary information and tools required to perform their respective jobs efficiently and safely, while also assisting the HR Director.&nbsp;Key Duties and Responsibilities&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;Employee Relations<ul><li>Ensure that the agreed upon disciplinary process is maintained at all times and fair disciplinary processes are followed by all HOD’s.</li><li>Maintain and enhance the open-door policy to all colleagues providing advice and guidance when needed in regard to their issues or concerns and/or grievances.</li></ul>&nbsp;&nbsp; &nbsp;HR Administration<ul><li>Ensure the smooth workflow of the various HR functionalities as to always maintaining and providing the needed support to colleagues and Supervisors/ HOD’S. This includes, but is not limited to filing, administration of starters and leavers and payroll.</li></ul>&nbsp;&nbsp; &nbsp;Recruitment<ul><li>Conduct interviews for all positions</li><li>Be 100% compliant with the Kerzner’s Recruitment standards</li><li>Compliance with local labor laws</li></ul>&nbsp;&nbsp;Management<ul><li>Train and develop the team and provide support when required</li><li>Ensure all direct reports have a PDP to achieve their goals</li></ul>&nbsp;&nbsp; &nbsp;Accommodation<ul><li>Work with the Housing team to ensure that the colleague accommodation is kept to the same standard as the hotel</li><li>Any other reasonable duties as directed by the General Manager/Director of Human Resources</li></ul>&nbsp;Skills, Experience &amp; Educational Requirements&nbsp;<ul><li>University Degree in Human Resources Management will be considered as an asset.</li><li>Professional experience in Luxury Hospitality industry, desirable.</li><li>Deep Knowledge in Applicant Tracking Systems.</li><li>Proficiency in all MS Office and social media.</li><li>Excellent interview, presentation and communication skills.</li><li>Fluent in English language.</li><li>Integrity and team-oriented profile.</li></ul>

Assistant Manager, Human Resources (18600)

Καθήκοντα<ul><li>Τακτική συντήρηση των Ανελκυστήρων .</li><li>Αποκατάσταση βλαβών στους ανελκυστήρες και μικροεπισκευές</li></ul>Απαραίτητα προσόντα<ul><li>Απόφοιτος Τεχνικής Σχολής /Άδεια Τεχνίτη Ηλεκτρολόγου Δ’ Ειδικότητας</li><li>Προϋπηρεσία σε ανάλογη θέση</li><li>Πολύ καλή θεωρητική και πρακτική κατάρτιση</li></ul>Προσφέρονται:<ul><li>Πολύ καλό περιβάλλον Εργασίας</li><li>Δυνατότητες Επαγγελματικής Εξέλιξης</li></ul>

Service Technician

As a Sales Engineer for New Equipment, you will be responsible for driving growth by winning new business and strengthening relationships with existing customers. This role combines technical expertise with strong commercial skills to deliver tailored solutions and exceptional customer experiences.Key Responsibilities<ul><li>Sales Growth: Achieve revenue targets through up-selling and cross-selling to existing customers while developing a robust pipeline of new prospects.</li><li>Business Development: Plan and execute strategic sales initiatives to capture new business opportunities and expand market share.</li><li>Customer Retention: Drive customer loyalty and growth through targeted account management and relationship-building.</li><li>New Equipment Focus: Secure contracts for elevator and escalator installations in residential, commercial, and infrastructure projects.</li><li>Cross-Functional Collaboration: Coordinate and support activities across all business functions to ensure seamless project delivery.</li></ul>Requirements<ul><li>Education: Bachelor’s in Engineering.</li><li>Experience:<ul><li>Experience in Sales &amp; Marketing, ideally within the elevator/lift industry.</li><li>Proven success in a demanding sales environment with complex client requirements.</li></ul></li></ul><ul><li>Skills &amp; Attributes:<ul><li>Strong track record of achieving sales targets and driving growth.</li><li>Competitive, positive, and proactive mindset with a “can-do” attitude.</li><li>Excellent organizational and time management skills.</li><li>Ability to communicate effectively at all levels in English and Greek.</li></ul></li></ul><ul><li>Technical Skills: Proficient in MS Office (Word, Excel, PowerPoint).</li><li>Other: Valid driving license and willingness to travel within Greece.</li></ul>

Job Ads Greece - Page 83

demi chef de partie, atria (6745)

One&Only Resorts

demi chef de partie, pastry (6652)

One&Only Resorts

commis 1, bakery (6654)

One&Only Resorts

chef de partie, pastry (6651)

One&Only Resorts

senior manager, sales (6555)

One&Only Resorts

sales coordinator | one&only aesthesis, athens (18718)

One&Only Resorts

sous chef (6743)

One&Only Resorts

chef de cuisine, restaurant 4

One&Only Resorts

rooms division manager (17790)

One&Only Resorts

team leader, housekeeping (6564)

One&Only Resorts

clerk, receiving (11591)

One&Only Resorts

team leader, stores (14347)

One&Only Resorts

commis 1 (6748)

One&Only Resorts

assistant manager, human resources (18600)

One&Only Resorts

service technician

Otis Elevator

service technician

Otis Elevator

service technician

Otis Elevator

service technician

Otis Elevator

service technician

Otis Elevator

sales engineer ne

Otis Elevator

Jobily.gr

For Employers

For Job Seekers

Company