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Νομικές Υπηρεσίες

Τουρισμός / Ξενοδοχεία

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Τηλεπικοινωνίες

Αθλητισμός / Fitness

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Φροντίδα Ενήλικων / Παιδιών

Φροντίδα Κτιρίων / Σπιτιών

Τέχνες / Πολιτισμός

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As a Commis Chef – Pastry, you will support the Pastry Team in the preparation of high-quality desserts and baked goods, ensuring consistency in flavor, presentation, and standards. You will work closely with senior chefs, following recipes and maintaining the highest levels of hygiene and organization in the pastry section.

Key Responsibilities
•   Assist in the preparation and presentation of pastries, desserts, and baked goods as per the Executive Chef’s standards.
•   Ensure consistency in flavors, textures, and aesthetics while following set recipes.
•   Support the Chef de Partie and senior pastry chefs in daily operations.
•   Maintain a clean, organized, and efficient workstation, adhering to hygiene and safety regulations.
•   Monitor ingredient freshness, storage, and labeling to comply with HACCP standards.
•   Assist with stock rotation, ordering, and inventory checks as required.
•   Be proactive in learning new pastry techniques and refining your skills.
•   Contribute to a positive, team-oriented kitchen environment.

Skills, Experience & Qualifications
•   A diploma or qualification in Pastry Arts or Professional Cookery from a recognized institution.
•   Minimum 1 year of experience in a pastry kitchen within a high-end restaurant, hotel, or luxury hospitality environment.
•   Passion for pastry and baking, with attention to detail and creativity.
•   Understanding of food hygiene and safety standards.
•   Ability to work in a fast-paced environment with a collaborative attitude.
•   Basic English communication skills are a plus.

What We Offer
•   40-hour work week on a rotational schedule.
•   2 days off per week.
•   All legally required bonuses and allowances.
•   Complimentary staff meal during shifts.
•   Private health insurance.
•   Prepaid bonus card.
•   Exclusive discounts at partner businesses.
•   Continuous training and career growth opportunities.
•   A dynamic and supportive work environment in a world-class hospitality setting.

As a Commis Chef – Pastry, you will support the Pastry Team in the preparation of high-quality desserts and baked goods, ensuring consistency in flavor, presentation, and standards. You will work closely with senior chefs, following recipes and maintaining the highest levels of hygiene and organization in the pastry section. Key Responsibilities•&nbsp;&nbsp;&nbsp;Assist in the preparation and presentation of pastries, desserts, and baked goods as per the Executive Chef’s standards.•&nbsp;&nbsp;&nbsp;Ensure consistency in flavors, textures, and aesthetics while following set recipes.•&nbsp;&nbsp;&nbsp;Support the Chef de Partie and senior pastry chefs in daily operations.•&nbsp;&nbsp;&nbsp;Maintain a clean, organized, and efficient workstation, adhering to hygiene and safety regulations.•&nbsp;&nbsp;&nbsp;Monitor ingredient freshness, storage, and labeling to comply with HACCP standards.•&nbsp;&nbsp;&nbsp;Assist with stock rotation, ordering, and inventory checks as required.•&nbsp;&nbsp;&nbsp;Be proactive in learning new pastry techniques and refining your skills.•&nbsp;&nbsp;&nbsp;Contribute to a positive, team-oriented kitchen environment. Skills, Experience &amp; Qualifications•&nbsp;&nbsp;&nbsp;A diploma or qualification in Pastry Arts or Professional Cookery from a recognized institution.•&nbsp;&nbsp;&nbsp;Minimum 1 year of experience in a pastry kitchen within a high-end restaurant, hotel, or luxury hospitality environment.•&nbsp;&nbsp;&nbsp;Passion for pastry and baking, with attention to detail and creativity.•&nbsp;&nbsp;&nbsp;Understanding of food hygiene and safety standards.•&nbsp;&nbsp;&nbsp;Ability to work in a fast-paced environment with a collaborative attitude.•&nbsp;&nbsp;&nbsp;Basic English communication skills are a plus. What We Offer•&nbsp;&nbsp;&nbsp;40-hour work week on a rotational schedule.•&nbsp;&nbsp;&nbsp;2 days off per week.•&nbsp;&nbsp;&nbsp;All legally required bonuses and allowances.•&nbsp;&nbsp;&nbsp;Complimentary staff meal during shifts.•&nbsp;&nbsp;&nbsp;Private health insurance.•&nbsp;&nbsp;&nbsp;Prepaid bonus card.•&nbsp;&nbsp;&nbsp;Exclusive discounts at partner businesses.•&nbsp;&nbsp;&nbsp;Continuous training and career growth opportunities.•&nbsp;&nbsp;&nbsp;A dynamic and supportive work environment in a world-class hospitality setting.

Commis Chef Pastry | Manko | One&Only Aesthesis (15484)

Server is responsible to provide professional and customer focused service to our guests, ensuring their dining experience will become a memorable experience. 
 
Key Duties and Responsibilities
Consistently offer professional, friendly and engaging services.
Organize table settings and maintain tables dirt-free and tidy
Maintain pleasant interaction with guests at all times
To report for duty punctually, in full uniform according to appearance and grooming standards
Follow directions from the Waiter/Waitress in order to ensure exceptional guest service
Constructively cooperate with other serving specialists and the kitchen department to reassure quality of services
Preserve the workstation organized and stocked in order to better accommodate the needs of the Waiter/Waitress and of our guests
Always follow strict hygiene procedures along with the Food & Beverage regulations 
To be responsible for handling of all equipment and supplies.
Perform any side-work as requested
 
Skills, Experience & Educational Requirements
Good communication skills 
Good knowledge of English
Minimum 1 year experience in a restaurant or catering institution with recognized high standards.
Experience with Micros is a plus
Experience in luxury resort would be an advantage but not a requirement.
 
What We Offer
•   A dynamic and collaborative work environment in a world-class luxury resort.
•   Career growth opportunities within One&Only Resorts.
•   Continuous training and professional development.
•   Competitive salary and benefits package.
•   Private health insurance.
•   Exclusive discounts at partner businesses.

Server is responsible to provide professional and customer focused service to our guests, ensuring their dining experience will become a memorable experience.&nbsp;&nbsp;Key Duties and Responsibilities<ul><li>Consistently offer professional, friendly and engaging services.</li><li>Organize table settings and maintain tables dirt-free and tidy</li><li>Maintain pleasant interaction with guests at all times</li><li>To report for duty punctually, in full uniform according to appearance and grooming standards</li><li>Follow directions from the Waiter/Waitress in order to ensure exceptional guest service</li><li>Constructively cooperate with other serving specialists and the kitchen department to reassure quality of services</li><li>Preserve the workstation organized and stocked in order to better accommodate the needs of the Waiter/Waitress and of our guests</li><li>Always follow strict hygiene procedures along with the Food &amp; Beverage regulations&nbsp;</li><li>To be responsible for handling of all equipment and supplies.</li><li>Perform any side-work as requested</li></ul>&nbsp;Skills, Experience &amp; Educational Requirements<ul><li>Good communication skills&nbsp;</li><li>Good knowledge of English</li><li>Minimum 1 year experience in a restaurant or catering institution with recognized high standards.</li><li>Experience with Micros is a plus</li><li>Experience in luxury resort would be an advantage but not a requirement.</li><li>&nbsp;</li></ul>What We Offer•&nbsp;&nbsp;&nbsp;A dynamic and collaborative work environment in a world-class luxury resort.•&nbsp;&nbsp;&nbsp;Career growth opportunities within One&amp;Only Resorts.•&nbsp;&nbsp;&nbsp;Continuous training and professional development.•&nbsp;&nbsp;&nbsp;Competitive salary and benefits package.•&nbsp;&nbsp;&nbsp;Private health insurance.•&nbsp;&nbsp;&nbsp;Exclusive discounts at partner businesses.

Waiter | Manko | One&Only Aesthesis (10491)

Bartender is responsible to provide professional and customer focused service to our guests, ensuring a memorable experience for guest. He will work closely with the Culinary and Service teams to ensure One&Only service standards exceed the experience of the guest. Will work with the FB Leadership team to establish trainings and implementing plans that will help the team exceed the departmental goals. (seasonal contract)
 
Key Duties and Responsibilities
Maintain complete knowledge of service requirements for assigned function
Knowing all Liquor brands, beers and non-alcoholic beverages ordered.
Characteristics/description of wines/champagnes ordered.
Designated glassware, ingredients, preparation method and garnishes required
Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended.
Transport supplies from storeroom to bar set-up area.
Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
Ensure that standards are maintained at a superior level daily.
To be proficient in the History of the Specialty Outlets and act as an ambassador to it
Well knowledge of the Outlet’s menus and promotional activities.
To ensure the smooth preparation of the bar side-stations, mise-en-place and bar set-ups as per outlets and One&Only standards.
To ensure that all Food Safety standards – HCCP / DIVERSEY are followed to the fullest.
To assist with any other duties that are required by the Food and Beverage management or another member of the Hotel management team. 
 
Skills, Experience & Educational Requirements
At least 2 years’ experience at a similar level
Excellent knowledge of English
Excellent Communication skills 
Workplace training from within a high standard hotel environment.
An understanding of the preparation, delivery and services associated with the highest standards found in international hospitality environment.
Experience with Micros is a plus
Experience in luxury resort would be an advantage but not a requirement.

Bartender is responsible to provide professional and customer focused service to our guests, ensuring a memorable experience for guest. He will work closely with the Culinary and Service teams to ensure One&amp;Only service standards exceed the experience of the guest. Will work with the FB Leadership team to establish trainings and implementing plans that will help the team exceed the departmental goals.&nbsp;(seasonal contract)&nbsp;Key Duties and Responsibilities<ul><li>Maintain complete knowledge of service requirements for assigned function</li><li>Knowing all Liquor brands, beers and non-alcoholic beverages ordered.</li><li>Characteristics/description of wines/champagnes ordered.</li><li>Designated glassware, ingredients, preparation method and garnishes required</li><li>Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended.</li><li>Transport supplies from storeroom to bar set-up area.</li><li>Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.</li><li>Ensure that standards are maintained at a superior level daily.</li><li>To be proficient in the History of the Specialty Outlets and act as an ambassador to it</li><li>Well knowledge of the Outlet’s menus and promotional activities.</li><li>To ensure the smooth preparation of the bar side-stations, mise-en-place and bar set-ups as per outlets and One&amp;Only standards.</li><li>To ensure that all Food Safety standards – HCCP / DIVERSEY&nbsp;are followed to the fullest.</li><li>To assist with any other duties that are required by the Food and Beverage management or another member of the Hotel management team.&nbsp;</li></ul>&nbsp;Skills, Experience &amp; Educational Requirements<ul><li>At least 2 years’ experience at a similar level</li><li>Excellent knowledge of English</li><li>Excellent Communication skills&nbsp;</li><li>Workplace training from within a high standard hotel environment.</li><li>An understanding of the preparation, delivery and services associated with the highest standards found in international hospitality environment.</li><li>Experience with Micros is a plus</li><li>Experience in luxury resort would be an advantage but not a requirement.</li></ul>

Bartender, One&Only Aesthesis Athens (6812)

A hostess or host greets customers as they enter a restaurant, takes their reservation or puts them on a waiting list, gives them menus and escort them to their seat. They also handle phone calls and customer queries about the restaurant and menu and assist various restaurant staff when necessary. He/she will work closely with the Culinary and Beverage teams to ensure One&Only service standards exceed the experience of the guest. (seasonal contract)
 
Key Duties and Responsibilities
Greeting guests as they enter and putting them on a waiting list as necessary.
Providing guests with menus and answering any initial questions.
Seating guests at tables or in waiting areas.
Assigning guests to tables they prefer, while keeping table rotation in mind so that servers receive the right number of customers.
Engaging with guests to ensure they're happy with food and service.
Responding to complaints and helping to resolve them.
Answering phone calls, taking reservations and answering questions.
A knowledge of the menu.
Helping out with other positions in the restaurant as needed.
Providing great customer service.
To assist with any other duties that are required by the member of the management team.
 
Skills, Experience & Educational Requirements 
At least 2 years’ experience
Excellent Communication skills 
Excellent knowledge of English
Workplace training from within a high standard hotel environment.
Knowledge of catering operations and beverage practices within the catering industry. 
Experience in luxury resort would be an advantage but not a requirement.

A hostess or host greets customers as they enter a restaurant, takes their reservation or puts them on a waiting list, gives them menus and escort them to their seat. They also handle phone calls and customer queries about the restaurant and menu and assist various restaurant staff when necessary. He/she will work closely with the Culinary and Beverage teams to ensure One&amp;Only service standards exceed the experience of the guest. (seasonal contract)&nbsp;Key Duties and Responsibilities<ul><li>Greeting guests as they enter and putting them on a waiting list as necessary.</li><li>Providing guests with menus and answering any initial questions.</li><li>Seating guests at tables or in waiting areas.</li><li>Assigning guests to tables they prefer, while keeping table rotation in mind so that servers receive the right number of customers.</li><li>Engaging with guests to ensure they're happy with food and service.</li><li>Responding to complaints and helping to resolve them.</li><li>Answering phone calls, taking reservations and answering questions.</li><li>A knowledge of the menu.</li><li>Helping out with other positions in the restaurant as needed.</li><li>Providing great customer service.</li><li>To assist with any other duties that are required by the member of the management team.</li></ul> Skills, Experience &amp; Educational Requirements&nbsp;<ul><li>At least 2 years’ experience</li><li>Excellent Communication skills&nbsp;</li><li>Excellent knowledge of English</li><li>Workplace training from within a high standard hotel environment.</li><li>Knowledge of catering operations and beverage practices within the catering industry.&nbsp;</li><li>Experience in luxury resort would be an advantage but not a requirement.</li></ul>&nbsp;

Hostess, Restaurant, One&Only Aesthesis Athens (6809)

The Team Leader is responsible to provide professional and customer focused service to our guests, ensuring their dining experience will become a memorable experience. He will work closely with the Culinary and Beverage teams to ensure One&Only service standards exceed the experience of the guest. Will work with the FB Leadership team to establish trainings and implementing plans that will help the team exceed the departmental goals. (seasonal contract)
 
Key Duties and Responsibilities
The Team Leader should lead by example and create an environment where all guests and employees feel comfortable, welcome and special. 
To be proficient in the History of the Specialty Outlets and act as an ambassador to it.
Well knowledge of the Outlet’s menus and promotional activities.
To personally coach, train and develop the F&B service team to ensure good food and beverage knowledge, perfect sequence of service delivery.
Encourages and builds mutual trust, respect and cooperation among team members.
Ensures compliance with all food and beverage policies, standards and procedures by training, supervising follow-up and hands on management.
Assists the restaurant management with running the restaurant operation and completes all tasks, duties, responsibilities, and projects as assigned within set timelines.
To ensure the smooth preparation of the restaurant side-stations, mise-en-place and table set-ups as per outlets and One&Only standards
Ensure the proper appearance and grooming of assigned ColleaguesTo ensure that all Food Safety standards – HCCP / DIVERSEY are followed to the fullest.
To assist with any other duties that are required by the Restaurant management or another member of the Hotel management team. 
 
Skills, Experience & Educational Requirements
At least 2 years’ experience at a similar level
Minimum 5 years’ experience in a restaurant or catering institution with recognized high standards
Excellent Communication skills
Excellent knowledge of English
Knowledge of catering operations and beverage practices within the catering industry 
An understanding of the preparation, delivery and services associated with the highest standards found in international hospitality environment
Experience with Micros is a plus
Experience in luxury resort would be an advantage but not a requirement

The Team Leader is responsible to provide professional and customer focused service to our guests, ensuring their dining experience will become a memorable experience. He will work closely with the Culinary and Beverage teams to ensure One&amp;Only service standards exceed the experience of the guest. Will work with the FB Leadership team to establish trainings and implementing plans that will help the team exceed the departmental goals.&nbsp;(seasonal contract)&nbsp;Key Duties and Responsibilities<ul><li>The Team Leader should lead by example and create an environment where all guests and employees feel comfortable, welcome and special.&nbsp;</li><li>To be proficient in the History of the Specialty Outlets and act as an ambassador to it.</li><li>Well knowledge of the Outlet’s menus and promotional activities.</li><li>To personally coach, train and develop the F&amp;B service team to ensure good food and beverage knowledge, perfect sequence of service delivery.</li><li>Encourages and builds mutual trust, respect and cooperation among team members.</li><li>Ensures compliance with all food and beverage policies, standards and procedures by training, supervising follow-up and hands on management.</li><li>Assists the restaurant management with running the restaurant operation and completes all tasks, duties, responsibilities, and projects as assigned within set timelines.</li><li>To ensure the smooth preparation of the restaurant side-stations, mise-en-place and table set-ups as per outlets and One&amp;Only standards</li><li>Ensure the proper appearance and grooming of assigned ColleaguesTo ensure that all Food Safety standards – HCCP / DIVERSEY&nbsp;are followed to the fullest.</li><li>To assist with any other duties that are required by the Restaurant management or another member of the Hotel management team.&nbsp;</li></ul>&nbsp;Skills, Experience &amp; Educational Requirements<ul><li>At least 2 years’ experience at a similar level</li><li>Minimum 5 years’ experience in a restaurant or catering institution with recognized high standards</li><li>Excellent Communication skills</li><li>Excellent knowledge of English</li><li>Knowledge of catering operations and beverage practices within the catering industry&nbsp;</li><li>An understanding of the preparation, delivery and services associated with the highest standards found in international hospitality environment</li><li>Experience with Micros is a plus</li><li>Experience in luxury resort would be an advantage but not a requirement</li></ul>&nbsp;

Team Leader, Restaurant, One&Only Aesthesis Athens 
 (6808)

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. 
 
Key Duties and Responsibilities 
•   Ensure that all preparation, production, dishes, specialized menu items are prepared on time and to the standard required by the Executive Chef. 
•   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. 
•   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. 
•   Maintain a daily kitchen shift that will ensure all areas of responsibility are covered, including a consistently clean and orderly workplace.
•   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.
•   Seek advice, guidance and assistance regarding any unresolved problems pertaining to food, equipment, staff and stores from senior chefs and production staff. 
•   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.
•   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. 
•   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.
•   To ensure that all Food Safety standards – HACCP / DIVERSEY or else are followed to the fullest. 
•   To assist with any other duties as required by the line manager or another member of the management team.
 
Skills, Experience & Educational Requirements 
•   A qualification in professional cookery or similar from a recognized training institute. 
•   A minimum of 1 year experience in a high-end restaurant, hotel or cruise ship environment.
•   Good knowledge of English
•   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.

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;•&nbsp;&nbsp;&nbsp;Ensure that all preparation, production, dishes, specialized menu items are prepared on time and to the standard required by the Executive Chef.&nbsp;•&nbsp;&nbsp;&nbsp;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;•&nbsp;&nbsp;&nbsp;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;•&nbsp;&nbsp;&nbsp;Maintain a daily kitchen shift that will ensure all areas of responsibility are covered, including a consistently clean and orderly workplace.•&nbsp;&nbsp;&nbsp;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.•&nbsp;&nbsp;&nbsp;Seek advice, guidance and assistance regarding any unresolved problems pertaining to food, equipment, staff and stores from senior chefs and production staff.&nbsp;•&nbsp;&nbsp;&nbsp;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.•&nbsp;&nbsp;&nbsp;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;•&nbsp;&nbsp;&nbsp;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.•&nbsp;&nbsp;&nbsp;To ensure that all Food Safety standards – HACCP / DIVERSEY or else&nbsp;are followed to the fullest.&nbsp;•&nbsp;&nbsp;&nbsp;To assist with any other duties as required by the line manager or another member of the management team.&nbsp;Skills, Experience &amp; Educational Requirements&nbsp;•&nbsp;&nbsp;&nbsp;A qualification in professional cookery or similar from a recognized training institute.&nbsp;•&nbsp;&nbsp;&nbsp;A minimum of 1 year experience in a high-end restaurant, hotel or cruise ship environment.•&nbsp;&nbsp;&nbsp;Good knowledge of English•&nbsp;&nbsp;&nbsp;Knowledge of the highest standards and quality production, preparation and presentation within your specialized area.&nbsp;•&nbsp;&nbsp;&nbsp;Knowledge of the highest standards of hygiene practices as laid down by health and safety regulations as well as international catering standards.&nbsp;&nbsp;

Demi Chef de Partie, Pastry, One&Only Aesthesis, Athens (15038)

Responsible for the production of a range of bakery products. And maintain a high standard of production, quality, presentation and cleanliness laid down by the Pastry Chef. Adhere to all health, hygiene and fire safety standards as per legislation.
 
Key Duties and Responsibilities
•   Checks the cleanliness and operation of equipment’s and areas before production starts to ensure compliance with occupational health and safety regulations.
•   To be responsible for the quality of goods, stocks, and materials required for the development and production of the restaurant/outlets menus in order to produce the standards expected by the clientele/traveler.
•   Responsible for the day to day requisitioning of stocks which ensure consistent quality and cost-effective management of the hotel/resorts catering services.
•   Coordinates the forming, loading and baking of the bread and roll by batches.
•   Follows kitchen policies, procedures and service standards.
•   Communicates daily with the colleagues and supervisors to ensure open line communication.
•   Completes assigned tasks in an efficient and timely manner.
•   To assist with any other duties as required by the Pastry Chef or other member of the management team.
•   To ensure that all Food Safety standards – HACCP / DIVERSEY or else are followed to the fullest.
•   To assist with any other duties as required by the line manager or another member of the management team.
 
Skills, Experience & Educational Requirements 
•   A relevant trade qualification from a recognized training institute 
•   A minimum of 4 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 
•   Knowledge of the highest standards and quality production, preparation and presentation within Bakery
•   Good knowledge of English

Responsible for the production of a range of bakery products. And maintain a high standard of production, quality, presentation and cleanliness laid down by the Pastry Chef. Adhere to all health, hygiene and fire safety standards as per legislation.&nbsp;Key Duties and Responsibilities•&nbsp;&nbsp;&nbsp;Checks the cleanliness and operation of equipment’s and areas before production starts to ensure compliance with occupational health and safety regulations.•&nbsp;&nbsp;&nbsp;To be responsible for the quality of goods, stocks, and materials required for the development and production of the restaurant/outlets menus in order to produce the standards expected by the clientele/traveler.•&nbsp;&nbsp;&nbsp;Responsible for the day to day requisitioning of stocks which ensure consistent quality and cost-effective management of the hotel/resorts catering services.•&nbsp;&nbsp;&nbsp;Coordinates the forming, loading and baking of the bread and roll by batches.•&nbsp;&nbsp;&nbsp;Follows kitchen policies, procedures and service standards.•&nbsp;&nbsp;&nbsp;Communicates daily with the colleagues and supervisors to ensure open line communication.•&nbsp;&nbsp;&nbsp;Completes assigned tasks in an efficient and timely manner.•&nbsp;&nbsp;&nbsp;To assist with any other duties as required by the Pastry Chef or other member of the management team.•&nbsp;&nbsp;&nbsp;To ensure that all Food Safety standards – HACCP / DIVERSEY or else are followed to the fullest.•&nbsp;&nbsp;&nbsp;To assist with any other duties as required by the line manager or another member of the management team.&nbsp;Skills, Experience &amp; Educational Requirements&nbsp;•&nbsp;&nbsp;&nbsp;A relevant trade qualification from a recognized training institute&nbsp;•&nbsp;&nbsp;&nbsp;A minimum of 4 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&nbsp;•&nbsp;&nbsp;&nbsp;Knowledge of the highest standards and quality production, preparation and presentation within Bakery•&nbsp;&nbsp;&nbsp;Good knowledge of English

Chef de Partie, Bakery, One&Only Aesthesis, Athens (15030)

Responsible for the production of a range of bakery products. And maintain a high standard of production, quality, presentation and cleanliness laid down by the Pastry Chef. 
 
Key Duties and Responsibilities
•   Checks the cleanliness and operation of equipment’s and areas before production starts to ensure compliance with occupational health and safety regulations.
•   Responsible for the day to day requisitioning of stocks which ensure consistent quality and cost-effective management of the hotel/resorts catering services.
•   Coordinates the forming, loading and baking of the bread and roll by batches.
•   Follows kitchen policies, procedures and service standards.
•   To assist with any other duties as required by the Pastry Chef or other member of the management team.
•   To assist with any other duties as required by the line manager or another member of the management team.
 
Skills, Experience & Educational Requirements 
•   A relevant trade qualification from a recognized training institute 
•   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 
•   Knowledge of the highest standards and quality production, preparation and presentation within Bakery
•   Good knowledge of English

Responsible for the production of a range of bakery products. And maintain a high standard of production, quality, presentation and cleanliness laid down by the Pastry Chef.&nbsp;&nbsp;Key Duties and Responsibilities•&nbsp;&nbsp;&nbsp;Checks the cleanliness and operation of equipment’s and areas before production starts to ensure compliance with occupational health and safety regulations.•&nbsp;&nbsp;&nbsp;Responsible for the day to day requisitioning of stocks which ensure consistent quality and cost-effective management of the hotel/resorts catering services.•&nbsp;&nbsp;&nbsp;Coordinates the forming, loading and baking of the bread and roll by batches.•&nbsp;&nbsp;&nbsp;Follows kitchen policies, procedures and service standards.•&nbsp;&nbsp;&nbsp;To assist with any other duties as required by the Pastry Chef or other member of the management team.•&nbsp;&nbsp;&nbsp;To assist with any other duties as required by the line manager or another member of the management team.&nbsp;Skills, Experience &amp; Educational Requirements&nbsp;•&nbsp;&nbsp;&nbsp;A relevant trade qualification from a recognized training institute&nbsp;•&nbsp;&nbsp;&nbsp;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&nbsp;•&nbsp;&nbsp;&nbsp;Knowledge of the highest standards and quality production, preparation and presentation within Bakery•&nbsp;&nbsp;&nbsp;Good knowledge of English

Demi Chef de Partie, Bakery, One&Only Aesthesis, Athens (15037)

Αρμοδιότητες
Παραγωγή αρτοσκευασμάτων, σφολιάτας και άλλων προϊόντων σύμφωνα με τις προδιαγραφές της εταιρείας
Απαραίτητα προσόντα
Προϋπηρεσία σε αντίστοιχη θέση
Κάτοχος πιστοποιητικού υγείας για εργασία σε χώρους υγειονομικού ενδιαφέροντος
Διασφάλιση των επιθυμητών επιπέδων καθαριότητας και τήρηση των κανόνων υγιεινής και ασφάλειας
Επιθυμητά προσόντα
Πνεύμα συνεργασίας και συναδελφικότητας
Επαγγελματισμός και υπευθυνότητα
Η εταιρία προσφέρει
Ικανοποιητικό πακέτο αποδοχών και ασφάλιση
Εκπαίδευση
Δυνατότητα επαγγελματικής εξέλιξης

Αρμοδιότητες<ul><li>Παραγωγή αρτοσκευασμάτων, σφολιάτας και άλλων&nbsp;προϊόντων σύμφωνα με τις προδιαγραφές της εταιρείας</li></ul>Απαραίτητα προσόντα<ul><li>Προϋπηρεσία σε αντίστοιχη θέση</li><li>Κάτοχος πιστοποιητικού υγείας για εργασία σε χώρους υγειονομικού ενδιαφέροντος</li><li>Διασφάλιση των επιθυμητών επιπέδων καθαριότητας και τήρηση των κανόνων υγιεινής και ασφάλειας</li></ul>Επιθυμητά προσόντα<ul><li>Πνεύμα συνεργασίας και συναδελφικότητας</li><li>Επαγγελματισμός και υπευθυνότητα</li></ul>Η εταιρία προσφέρει<ul><li>Ικανοποιητικό πακέτο αποδοχών και ασφάλιση</li><li>Εκπαίδευση</li><li>Δυνατότητα επαγγελματικής εξέλιξης</li></ul>

Βοηθός Αρτοποιού/Αρτοποιός

Αρμοδιότητες
Ψήσιμο προϊόντων ζύμης, σφολιάτας και αρτοσκευασμάτων σύμφωνα με τις προδιαγραφές της εταιρίας
Παραγωγή αρτοσκευασμάτων
Προεργασία για την επόμενη ημέρα
Παραγγελίες προϊόντων και α’ υλών
Επιμέρους απογραφές προϊόντων και α’ υλών και έλεγχος αποθεμάτων
Απαραίτητα προσόντα
Προϋπηρεσία σε αντίστοιχη θέση
Κάτοχος πιστοποιητικού υγείας για εργασία σε χώρους υγειονομικού ενδιαφέροντος
Διασφάλιση των επιθυμητών επιπέδων καθαριότητας και τήρηση των κανόνων υγιεινής και ασφάλειας
Επιθυμητά προσόντα
Πνεύμα συνεργασίας και συναδελφικότητας
Επαγγελματισμός και υπευθυνότητα
Η εταιρία προσφέρει
Ικανοποιητικό πακέτο αποδοχών και ασφάλιση
Εκπαίδευση
Δυνατότητα επαγγελματικής εξέλιξης

Αρμοδιότητες<ul><li>Ψήσιμο προϊόντων ζύμης, σφολιάτας και αρτοσκευασμάτων σύμφωνα με τις προδιαγραφές της εταιρίας</li><li>Παραγωγή αρτοσκευασμάτων</li><li>Προεργασία για την επόμενη ημέρα</li><li>Παραγγελίες προϊόντων και α’ υλών</li><li>Επιμέρους απογραφές προϊόντων και α’ υλών και έλεγχος αποθεμάτων</li></ul>Απαραίτητα προσόντα<ul><li>Προϋπηρεσία σε αντίστοιχη θέση</li><li>Κάτοχος πιστοποιητικού υγείας για εργασία σε χώρους υγειονομικού ενδιαφέροντος</li><li>Διασφάλιση των επιθυμητών επιπέδων καθαριότητας και τήρηση των κανόνων υγιεινής και ασφάλειας</li></ul>Επιθυμητά προσόντα<ul><li>Πνεύμα συνεργασίας και συναδελφικότητας</li><li>Επαγγελματισμός και υπευθυνότητα</li></ul>Η εταιρία προσφέρει<ul><li>Ικανοποιητικό πακέτο αποδοχών και ασφάλιση</li><li>Εκπαίδευση</li><li>Δυνατότητα επαγγελματικής εξέλιξης</li></ul>

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Job Openings - Αττική - Catering Food Service

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commis chef pastry | manko | one&only aesthesis (15484)

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demi chef de partie, bakery, one&only aesthesis, athens (15037)

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