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The&nbsp; Pastry Sous Chef will be responsible for overseeing daily kitchen operations, maintaining the highest levels of food quality and driving operations as a day-to-day support to the restaurant Head Chef.The ideal candidate is a skilled Chef and Manager with a passion for mentoring teams, executing flawless service, and upholding the craftsmanship and excellence that define Four Seasons.What you will do:<ul><li>Coordinate the selection, training, development, and evaluation of kitchen employees to ensure cultural and core standards are met, while supporting long-term operational planning.</li><li>Oversee menu development, preparation, and presentation to ensure consistent quality and creativity across all food items including Bakery and in room dinning.</li><li>Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.</li><li>Ensure strict compliance with sanitation and cleanliness standards in line with Four Seasons, local, state, and federal regulations.</li><li>Maintain quality control systems, portion consistency, and purchasing specifications while monitoring food deliveries and inventory.</li><li>Collaborate with other department leaders to meet operational needs, attend regular meetings, and ensure seamless communication between kitchen and service teams.</li><li>Operate, maintain, and ensure proper cleaning of all kitchen equipment.</li><li>The ability to assist in the planning and development of menus and recipes, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilize creative menu planning to minimizing waste.</li></ul>What you bring:<ul><li>Culinary arts education, or equivalent experience</li><li>Minimum 3 years of previous culinary or related leadership experience, with strong fundamental culinary knowledge including Bakery, Patisserie and Chocolate work.</li><li>Strong knowledge of food safety, allergies, and sanitation standards with proven ability to maintain compliance at all times.</li><li>Demonstrated leadership skills with the ability to supervise large teams and foster collaboration across front and back-of-house operations.</li><li>Proficiency in kitchen equipment operation, ordering processes, and inventory management, as well as basic knowledge of food cost systems and budgeting.</li><li>keen eye for detail, strong organizational skills, and the ability to deliver results under pressure.</li><li>Applicants are highly recommended to have previous experience in a luxury Resort setting or Fine dining Restaurants</li></ul>

Pastry Sous Chef (Seasonal)

<ul><li>Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. </li><li>Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. </li><li>Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. </li><li>Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. </li><li>Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.</li></ul>&nbsp;<ul><li>Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications.</li><li>Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.</li><li>Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation.</li><li>Speak with others using clear and professional language.</li><li>Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees.</li><li>Ensure adherence to quality expectations and standards.</li><li>Read and visually verify information in a variety of formats (e.g., small print).</li><li>Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects weighing in excess of 50 pounds with assistance.</li><li>Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination.</li><li>Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps.</li><li>Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.</li></ul>&nbsp;PREFERRED QUALIFICATIONSEducation: High school diploma or G.E.D. equivalent.Related Work Experience: At least 1 year of related work experience.Supervisory Experience: No supervisory experience.License or Certification: None

Demi Chef de Partie

Job Responsibilities<ul><li>Works in the designated station as set by Executive Chef and Sous Chef,</li><li>Always possess a Can-Do attitude and work ethic at all Hotel’s areas and acts as an ambassador of Katikies Group,</li><li>Able to organize the assigned work area and efficiently put away orders,</li><li>Make sure that ordering and preparation sheets are fulfilled at the end of the shift,</li><li>Able to prepare and sells food within recommended time frames to meet Guest expectations,</li><li>Able to operate safely and effectively kitchen equipment like&nbsp;braising&nbsp;pan,&nbsp;baking&nbsp;ovens, stoves,&nbsp;grills, microwaves, fryers, meat slicers, water-bath circulators and Vacuum-pack machines,</li><li>Able to produce quality product in a timely and efficient manner for the guests or staff,</li><li>Responsible to maintain cleanliness, sanitation at the assigned work area,</li><li>Responsible for preparing and cooking all food items by the&nbsp;recipe&nbsp;and to specification,</li><li>Prepare ingredients for cooking, including portioning, chopping, and storing food,</li><li>Prepare all&nbsp;menu&nbsp;items by strictly following recipes and yield guide,</li><li>Cook food according to recipes, quality standards, presentation standards and food preparation checklist,</li><li>Slices, grind and cooks’ meats and vegetables using a full range of cooking methods,</li><li>Wash&nbsp;and peel fresh fruits, vegetables and also able to weigh, measure and&nbsp;mix&nbsp;ingredients on correct proportions,</li><li>Set-up the station with&nbsp;par&nbsp;stocks of menu items, and prepare the dishes designated for that station,</li><li>Checks supplies and prep lists and ensures all items are prepped in a timely fashion,</li><li>Replenishes service lines as needed and restocks and prepares the workstation for the next shift,</li><li>Ensures that all products are always stored properly in the correct location at the appropriate levels as well keep on order all health and safety regulation of labeling all prepped and just received goods,</li><li>Communicate any assistance needed during all periods and report any incidents to the Executive Chef &amp; Sous Chef to ensure optimum service to guests,</li><li>Check and ensure the correctness of the temperature of appliances and food,</li><li>Serve food in proper portions on to correct serving vessels and plates,</li><li>Wash and disinfect kitchen area, workstations, preparation tables, tools, knives, and all Kitchen equipment,</li><li>Maintain correct portion size and quality of the food to the hotel's standards.</li><li>Minimize waste and maintain controls to attain forecasted&nbsp;food cost,</li><li>Review&nbsp;status&nbsp;of work and follow-up actions required with the Executive Chef, Sous Chef and the coworkers, taking over your working station&nbsp; before ending the shift,</li><li>Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management.</li></ul>Job Requirements<ul><li>A minimum of 3 years working experience in a similar position,</li><li>Previous experience in a 5* Luxury Hotel is desirable,</li><li>Ability to read/follow recipes and instructions provided for execution,</li><li>Good hygiene knowledge and HACCP Standards,</li><li>Ability to work fast and with accuracy,</li><li>Give emphasis on precision,</li><li>High level of energy and ability to work under pressure,</li><li>Advanced organizational and interpersonal skills,</li><li>Excellent command of English language.</li></ul>Katikies Offers<ul><li>Competitive compensation package based on qualifications and experience,</li><li>Accommodation at equipped apartments,</li><li>Daily meals while Hotel on operation,</li><li>Pleasant working environment,</li><li>Supportive management,</li><li>Training and career development,</li><li>Excellent opportunities for career progression.</li></ul>Should you wish to be a member of our team, please send us your CV along with the respective job code and a photo of yourself at hr@katikies.comAll applications will be treated in the strictest confidentiality.

Chef de Partie – KAT.CH.PA

Job Responsibilities<ul><li>Works in the designated station as set by Executive Chef and Sous Chef,</li><li>Always possess a Can-Do attitude and work ethic at all Hotel’s areas and acts as an ambassador of Katikies Group,</li><li>Able to organize the assigned work area and efficiently put away orders,</li><li>Make sure that ordering and preparation sheets are fulfilled at the end of the shift,</li><li>Able to prepare and sells food within recommended time frames to meet Guest expectations,</li><li>Able to operate safely and effectively kitchen equipment like&nbsp;braising&nbsp;pan,&nbsp;baking&nbsp;ovens, stoves,&nbsp;grills, microwaves, fryers, meat slicers, water-bath circulators and Vacuum-pack machines,</li><li>Able to produce quality product in a timely and efficient manner for the guests or staff,</li><li>Responsible to maintain cleanliness, sanitation at the assigned work area,</li><li>Responsible for preparing and cooking all food items by the&nbsp;recipe&nbsp;and to specification,</li><li>Prepare ingredients for cooking, including portioning, chopping, and storing food,</li><li>Prepare all&nbsp;menu&nbsp;items by strictly following recipes and yield guide,</li><li>Cook food according to recipes, quality standards, presentation standards and food preparation checklist,</li><li>Slices, grind and cooks’ meats and vegetables using a full range of cooking methods,</li><li>Wash&nbsp;and peel fresh fruits, vegetables and also able to weigh, measure and&nbsp;mix&nbsp;ingredients on correct proportions,</li><li>Set-up the station with&nbsp;par&nbsp;stocks of menu items, and prepare the dishes designated for that station,</li><li>Checks supplies and prep lists and ensures all items are prepped in a timely fashion,</li><li>Replenishes service lines as needed and restocks and prepares the workstation for the next shift,</li><li>Ensures that all products are always stored properly in the correct location at the appropriate levels as well keep on order all health and safety regulation of labeling all prepped and just received goods,</li><li>Communicate any assistance needed during all periods and report any incidents to the Executive Chef &amp; Sous Chef to ensure optimum service to guests,</li><li>Check and ensure the correctness of the temperature of appliances and food,</li><li>Serve food in proper portions on to correct serving vessels and plates,</li><li>Wash and disinfect kitchen area, workstations, preparation tables, tools, knives, and all Kitchen equipment,</li><li>Maintain correct portion size and quality of the food to the hotel's standards.</li><li>Minimize waste and maintain controls to attain forecasted&nbsp;food cost,</li><li>Review&nbsp;status&nbsp;of work and follow-up actions required with the Executive Chef, Sous Chef and the coworkers, taking over your working station&nbsp; before ending the shift,</li><li>Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management.</li></ul>Job Requirements<ul><li>A minimum of 3 years working experience in a similar position,</li><li>Previous experience in a 5* Luxury Hotel is desirable,</li><li>Ability to read/follow recipes and instructions provided for execution,</li><li>Good hygiene knowledge and HACCP Standards,</li><li>Ability to work fast and with accuracy,</li><li>Give emphasis on precision,</li><li>High level of energy and ability to work under pressure,</li><li>Advanced organizational and interpersonal skills,</li><li>Excellent command of English language.</li></ul>Katikies Offers<ul><li>Competitive compensation package based on qualifications and experience,</li><li>Accommodation at equipped apartments,</li><li>Daily meals while Hotel on operation,</li><li>Pleasant working environment,</li><li>Supportive management,</li><li>Training and career development,</li><li>Excellent opportunities for career progression.</li></ul>Should you wish to be a member of our team, please send us your CV along with the respective job code and a photo of yourself at hr@katikies.comAll applications will be treated in the strictest confidentiality.

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)

ROLE OVERVIEW<ul><li>Part of our Galley team on our Ocean vessels, the Executive Chef ensures the efficient operations of all food production areas, by consistently analyzing the food production quality &amp; cost, keeping within budget and monitoring time management.</li><li>The Executive Chef reports to Hotel General Manager.</li></ul>&nbsp;YOUR RESPONSIBILITIES<ul><li>Work within set food-cost budgets and follow the portion control chart accordingly and adjust food requisitions to avoid any possible overproduction.</li><li>Share the overall responsibility of all food orders &amp; consumption with the Inventory Manager in terms of Guest count, itinerary, availability &amp; usage.</li><li>Constantly strive to upgrade the food quality and presentation, host Kitchen Table events and cooking demonstrations; make use of culinary check lists on a frequent basis.</li><li>Maintain direct communication with the Inventory Manager for provision related matters - slow and non-moving item lists, inventory, standard products, maintaining par levels, first in first out (FIFO).</li><li>Ensure the maintenance and upkeep of all Galley equipment by overseeing the Annual Galley Equipment Budget Projection and documenting &amp; reporting any damages/malfunctions to all relevant parties; and ordering, receiving, issuing &amp; maintaining par levels, for the equipment store.</li><li>Ensure that all menus, recipes, methods and specifications are adhered to, and spot-check all venues serving food on a daily basis to ensure that all food outlets &amp; displays are in line with the quality &amp; cleanliness of Viking’s Standards and all Public Health Policies.</li><li>Regularly inspect Galley areas in conjunction with the Public Health Officer and Kitchen Steward, to ensure a clean and safe workplace.</li><li>Lead and support a multi-cultural team, maximizing crew satisfaction, productivity, and retention; meet with Team Leaders on a daily basis.</li></ul> WHY JOIN VIKING?&nbsp;Elevate Your Career&nbsp; Regardless of where you are on your career journey, Viking can help you in reaching new destinations with:&nbsp;<ul><li>Paid training program in skills and approach to premium hospitality services&nbsp;</li><li>On-the-job coaching to help you advance rapidly&nbsp;&nbsp;</li><li>A lifelong network of hospitality professionals from many different countries&nbsp;</li><li>Internal transfer opportunities to River, Ocean and Expedition ships&nbsp;</li></ul> On board our ship&nbsp;<ul><li>Lodging, meals, unlimited Wi-Fi, uniforms, and laundry are free of charge for all crew members&nbsp;</li><li>Crew cabins with only 2 berths (you will have one roommate).&nbsp;</li><li>Travel to/from the ship provided by Viking&nbsp;</li><li>Crew-only deck, dedicated recreational spaces and activities&nbsp;</li><li>Access to use the guest fitness center during certain hours&nbsp;</li></ul> Employee benefits&nbsp;<ul><li>Referral program&nbsp;</li><li>Loyalty bonuses&nbsp;</li><li>Tax-free salary</li></ul> YOUR PROFILE<ul><li>Must have shipboard or premium hospitality experience with at least 2 - 3 years in the same role; advanced culinary skills are required</li><li>Fluent in English - must have excellent English communication skills to clearly interpret and orate documents, such as menus and recipes. The ability to speak additional languages is an advantage.</li><li>Must have experience in leading multi-cultural teams; flexible, stress resistant, committed team player; strong administration skills are preferred and must be proficient with PC based databases, spread sheets, and word processing systems.</li><li>Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required, with a proven and comprehensive knowledge of all Public Health and Sanitary Policies, team builder with exceptional work ethic, motivational skills, and coaching abilities.</li><li>Must be at least twenty-one (21) years old, able to physically handle 50+ lbs. (30KGs) on a daily basis, and work a minimum of eleven hours a day, seven days a week. Previous cruise industry experience is an advantage.</li></ul> APPLICATION AND JOB RELEVANT INFORMATION Our roles will be subject to our appearance standards (including in relation to visible tattoos) and employees are expected to project a professional image at all times.&nbsp;Visible tattoos are not permitted. Tattoos concealed with make-up, skin-colored sleeves or any covering other than the company uniform will still be considered visible for the purposes of our appearance standards. Exemptions to this may be considered on a case-by-case basis where appropriate. Tattoo removal may not result in successful employment and therefore is not encouraged and is the candidate’s personal decision. Furthermore, any offer of employment is subject to you passing all mandatory medical examinations as required by the company.&nbsp;&nbsp;For further information, please&nbsp;contact our recruiting team.

OCEAN - Executive Chef

At Four Seasons Astir Palace Hotel Athens (ranked No. 17 in the World’s 50 Best Hotels), we are seeking an experienced Sous Chef to join our Kitchen Department for the Season 2026 (minimum 6 or 7 months contract). This leadership role is essential in managing kitchen operations, supervising culinary staff, and ensuring the highest standards of food quality, presentation, and consistency.&nbsp;What You Will Do&nbsp; Hire, train, motivate, and supervise all chefs in the main kitchen. Schedule and coordinate daily operations, ensuring that food preparation meets established portion sizes, taste, and visual appeal standards. Manage requisitions, inventory, and proper use of kitchen equipment. Collaborate closely with the Executive Chef in menu development and the implementation of Four Seasons Food Standards. Ensure proper sanitation procedures and cleanliness, oversee the production of international cuisine, and maintain smooth kitchen operations. Guide culinary staff, conduct performance evaluations, and respond appropriately to any hotel emergency or safety situation.&nbsp;What You Bring&nbsp;<ul><li>A High School Diploma or equivalent is required.&nbsp;</li><li>Applicants must have European Passport or the legal right to work in Greece.&nbsp;</li><li>Previous experience in a similar supervisory culinary role is an advantage.&nbsp;</li><li>Strong knowledge of international cuisines, culinary techniques, and food preparation standards.&nbsp;</li><li>Proven leadership skills to train, motivate, and manage kitchen teams.&nbsp;</li><li>Fluency in English is essential; proficiency in Greek is an advantage.&nbsp;</li><li>Food Service Sanitation certification is an asset.&nbsp;</li></ul>What We Offer&nbsp;<ul><li>Competitive Salary and comprehensive Benefits Package.&nbsp;</li><li>Complimentary Employee Meals, Bus Transportation, Uniform &amp; Laundry Services.&nbsp;</li><li>Ticket Restaurant monthly allowance of €100.&nbsp;</li><li>Complimentary Nights at Four Seasons Hotels &amp; Resorts globally to experience our world-class hospitality firsthand.&nbsp;</li><li>Employee Recognition Program.&nbsp;</li><li>Opportunities for Global Travel through Task Forces and Transfers.&nbsp;</li><li>Access to Four Seasons global Training &amp; Development programs.&nbsp;</li></ul>Schedule &amp; Hours&nbsp; Summer Seasonal Job – 5 working days per week, with 2 days off.&nbsp; Schedule is flexible and may change weekly according to business needs.&nbsp;If you are ready to take a senior role in a world-class kitchen, leading a dynamic culinary team while delivering exceptional experiences to our guests, we want to hear from you!&nbsp;

Sous Chef (Seasonal 2026) REQ10363875

Kitchen Operations:&nbsp;Support the Head Chef in managing daily kitchen operations to ensure smooth and efficient service.Team Supervision:&nbsp;Lead, train, and motivate chefs de partie, commis, and kitchen employees to maintain high performance.Food Preparation:&nbsp;Oversee food preparation and presentation to ensure dishes meet quality and consistency standards.Stock &amp; Cost Control:&nbsp;Monitor inventory, place orders, and help control food costs and waste.Hygiene &amp; Safety:&nbsp;Ensure all kitchen activities comply with health, safety, and hygiene standards.Quality Standards:&nbsp;Step in for the Head Chef when needed, maintaining standards and solving any kitchen issues.Qualifications &amp; ExperiencePrevious experience as a Sous Chef or Senior Chef de Partie.Strong leadership, training, and organizational skills.Excellent knowledge of culinary techniques and kitchen operations.Ability to work well under pressure and maintain consistency.Commitment to hygiene, safety, and high-quality food standards.What we offerTeamBecoming a member of an organization that cares about its people, the environment, and the local communities.GrowHave room to grow and develop via numerous opportunities for learning, professional development, and career advancement.CareCompetitive remuneration package.Accommodation &amp; daily transportation.Full board meals.Departmental training.

Sous Chef

The&nbsp; Pastry Sous Chef will be responsible for overseeing daily kitchen operations, maintaining the highest levels of food quality and driving operations as a day-to-day support to the restaurant Head Chef.The ideal candidate is a skilled Chef and Manager with a passion for mentoring teams, executing flawless service, and upholding the craftsmanship and excellence that define Four Seasons.What you will do:<ul><li>Coordinate the selection, training, development, and evaluation of kitchen employees to ensure cultural and core standards are met, while supporting long-term operational planning.</li><li>Oversee menu development, preparation, and presentation to ensure consistent quality and creativity across all food items including Bakery and in room dinning.</li><li>Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.</li><li>Ensure strict compliance with sanitation and cleanliness standards in line with Four Seasons, local, state, and federal regulations.</li><li>Maintain quality control systems, portion consistency, and purchasing specifications while monitoring food deliveries and inventory.</li><li>Collaborate with other department leaders to meet operational needs, attend regular meetings, and ensure seamless communication between kitchen and service teams.</li><li>Operate, maintain, and ensure proper cleaning of all kitchen equipment.</li><li>The ability to assist in the planning and development of menus and recipes, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilize creative menu planning to minimizing waste.</li></ul>What you bring:<ul><li>Culinary arts education, or equivalent experience</li><li>Minimum 3 years of previous culinary or related leadership experience, with strong fundamental culinary knowledge including Bakery, Patisserie and Chocolate work.</li><li>Strong knowledge of food safety, allergies, and sanitation standards with proven ability to maintain compliance at all times.</li><li>Demonstrated leadership skills with the ability to supervise large teams and foster collaboration across front and back-of-house operations.</li><li>Proficiency in kitchen equipment operation, ordering processes, and inventory management, as well as basic knowledge of food cost systems and budgeting.</li><li>keen eye for detail, strong organizational skills, and the ability to deliver results under pressure.</li><li>Applicants are highly recommended to have previous experience in a luxury Resort setting or Fine dining Restaurants</li></ul>All applicants must possess the legal right to work in Greece.

Pastry Sous Chef (Seasonal) REQ10363703

Θέλεις να γίνεις μέλος της ομάδας; Αναζητούμε CRM &amp; Loyalty Specialist.<h2></h2>Η θέσηΕίσαι ο άνθρωπος-κλειδί για την αγαπημένη μας ψηφιακή εφαρμογή πιστότητας πελατών, για το αγαπημένο μας Lidl Plus. Φροντίζεις ταυτόχρονα για το περιεχόμενο, τις διαφημίσεις και τη λειτουργία του! Έχεις πάντα στο επίκεντρο τους πελάτες μας!Μια μέρα στη δουλειά&nbsp; Εδώ ξεπερνάμε τον εαυτό μας κάθε μέρα. Και αυτό ξεκινάει από τα πιο μικρά και καθημερινά μας καθήκοντα. Φαντάσου μια μέρα σου στη δουλειά:&nbsp; • &nbsp; &nbsp;Η βάση σου είναι o Τομέας CRM &amp; Loyalty, στα γραφεία μας στη Σίνδο Θεσσαλονίκης. • &nbsp; &nbsp;Διαχειρίζεσαι καθημερινά και με τον καλύτερο τρόπο την ψηφιακή εφαρμογή πιστότητας πελατών Lidl Plus σε καθημερινή βάση σε Ελλάδα και Κύπρο. • &nbsp; &nbsp;Συμμετέχεις σε τακτική βάση στον σχεδιασμό και στην υλοποίηση προωθητικών ενεργειών, διαφημιστικών καμπανιών και διαγωνισμών (Ελλάδα και Κύπρο). • &nbsp; &nbsp;Είσαι το πρόσωπο αναφοράς σχετικά με θέματα που προκύπτουν από τη τακτική συνεργασία με τα τμήματα Εξυπηρέτησης Πελατών, Μάρκετινγκ, Νομικού, Φορολογικού (Ελλάδα και Κύπρο). • &nbsp; &nbsp;Είσαι ο Project Manager σε μελλοντικά/νέα features της εφαρμογής Lidl Plus (Ελλάδα και Κύπρο).<h2></h2>Είσαι αυτό που αναζητάμε;Ας δούμε τα βασικά: • &nbsp; &nbsp;Έχεις πάρει το πτυχίο σου με αντικείμενο σε Διοίκηση Επιχειρήσεων, Marketing, Social Media.• &nbsp; &nbsp;Έχεις ήδη επαγγελματική εμπειρία σε Τμήματα Marketing, Social Media (τουλάχιστον για 2 χρόνια!) και έχεις αναλάβει Projects.• &nbsp; &nbsp;Μιλάς πολύ πολύ καλά Αγγλικά. Ιδανικά και Γερμανικά.• &nbsp; &nbsp;Φυσικά και χειρίζεσαι το MS Office και ειδικά Word/Excel/PPT στα δάχτυλα.• &nbsp; &nbsp;Οι λέξεις Salesforce, Indesign, Photoshop δεν σε τρομάζουν, ιδανικά τις παίζεις στα δάκτυλα. Πάνω απ’ όλα όμως, ξέρεις να δουλεύεις με ομάδες. Φυσικά και είσαι master στην επικοινωνία και το analytical thinking, χρειαζόμαστε το οργανωτικό μυαλό σου και την προσοχή σου στη λεπτομέρεια. Πάντα σου αρέσει να βλέπεις μακριά, στο αποτέλεσμα και τον τελικό σου στόχο.<h2></h2>Τι σου προσφέρουμε εμείςΞέρουμε πόσο σημαντικό είναι να φροντίζουμε την ομάδα. Είμαστε και φέτος Κορυφαίος Εργοδότης στην Ελλάδα (Top Employer). Γιατί δε σταματάμε ποτέ να προσπαθούμε. Μαζί μας, θα βρεις όλα τα παρακάτω: • &nbsp; &nbsp;Αρχικός μηνιαίος μικτός μισθός στα 1.920€. Το πλάνο μας όμως είναι σχεδιασμένο έως και 4 χρόνια μετά, που θα φτάσεις στα 2.630€ μικτά.&nbsp; • &nbsp; &nbsp;Πρόγραμμα εκπαίδευσης 1 μήνα: πριν μπεις στα βαθιά, φροντίζουμε να μάθεις όσα χρειάζεσαι για να ξεκινήσεις δουλειά την επόμενη μέρα! Φυσικά και πληρώνεσαι παράλληλα. • &nbsp; &nbsp;Μια δεμένη ομάδα: αυτό που μας ξεχωρίζει είναι η κουλτούρα της ομάδας μας, οι ευκαιρίες που βρίσκουμε για να κάνουμε πράγματα μαζί. Μαθαίνουμε online, μοιραζόμαστε δώρα, γιορτάζουμε, βραβεύουμε τα αγαπημένα μας καταστήματα, φροντίζουμε ο ένας τον άλλον. • &nbsp; &nbsp;Πολιτική τηλεργασίας: Φέρνουμε ένα υβριδικό μοντέλο εργασίας που συνδυάζει τηλεργασία και φυσική παρουσία στο γραφείο. • &nbsp; &nbsp;Ιδιωτική ιατρική ασφάλιση: Η υγεία σου είναι πάντα η πρώτη μας προτεραιότητα. Γι’ αυτό όλη η ομάδα μας αποκτά ιδιωτική ιατρική ασφάλιση. • &nbsp; &nbsp;Κουπόνια τροφίμων για τις αγορές σου από τα καταστήματά μας. Έλα στο #teamLidl! Είσαι το επόμενο κεφάλαιο του success story μας; Κάνε την αίτησή σου τώρα και γίνε μέρος του #teamLidl, της πιο δυναμικής ομάδας στο #retail.

CRM & Loyalty Specialist στη Σίνδο Θεσσαλονίκης

Ο Όμιλος ΗΜΙΘΕΑ, ένας από τους πιο δυναμικά αναπτυσσόμενους παρόχους Δευτεροβάθμιας Περίθαλψης στην Ελλάδα, με δίκτυο νοσοκομείων και κλινικών πανελλαδικής κάλυψης και ανθρώπινο δυναμικό άνω των 2.500 εργαζομένων, ενδιαφέρεται να προσλάβει για το Νοσοκομείο Ερρίκος Ντυνάν στην Αθήνα:Εξειδικευμένο Στέλεχος Hospitality ManagementΠεριγραφή ΘέσηςΟ οργανισμός μας αναζητά έμπειρο και καταρτισμένο Στέλεχος Hospitality Management για τη συνολική εποπτεία, οργάνωση και ανάπτυξη των υπηρεσιών φιλοξενίας του νοσοκομείου. Ο ρόλος εστιάζει στη διασφάλιση υψηλών προτύπων patient &amp; guest experience, στη διαχείριση καθημερινών λειτουργιών φιλοξενίας και στη στενή συνεργασία με κλινικό και υποστηρικτικό προσωπικό, με στόχο την παροχή μιας ασφαλούς, ανθρώπινης και άνετης εμπειρίας για ασθενείς και συνοδούς.Ενδεικτικές Αρμοδιότητες<ul><li>Συντονισμός και εποπτεία υπηρεσιών που επηρεάζουν την εμπειρία φιλοξενίας ασθενών και συνοδών.</li><li>Παρακολούθηση ποιότητας και διασφάλιση τήρησης προτύπων φιλοξενίας σε όλες τις σχετικές λειτουργίες.</li><li>Συνεργασία με το προσωπικό των τμημάτων που εποπτεύει για την άμεση επίλυση θεμάτων&nbsp; που σχετίζονται με την άνεση, την καθαριότητα, την σίτιση και εν γένει την καθημερινότητα και την εμπειρία φιλοξενίας ασθενών/επισκεπτών.</li><li>Διαχείριση αιτημάτων, περιστατικών και ζητημάτων με αποτελεσματικότητα και ασφάλεια.</li><li>Εποπτεία και καθοδήγηση προσωπικού που υποστηρίζει τις υπηρεσίες φιλοξενίας.</li><li>Συντονισμός εξωτερικών συνεργατών και παρεχόμενων υπηρεσιών, όπου απαιτείται.</li><li>Συμμετοχή στην ανάπτυξη διαδικασιών και πρακτικών που ενισχύουν το patient &amp; guest experience.</li></ul>Απαραίτητα Προσόντα<ul><li>Πτυχίο σε Hospitality Management, Διοίκηση Επιχειρήσεων ή συναφές αντικείμενο.</li><li>Εμπειρία σε υπηρεσίες φιλοξενίας, εξυπηρέτησης ή customer experience.</li><li>Ισχυρές οργανωτικές και επικοινωνιακές δεξιότητες.</li><li>Πελατοκεντρική προσέγγιση, με υψηλό επίπεδο διακριτικότητας και ενσυναίσθησης</li><li>Ικανότητα διαχείρισης πολλαπλών λειτουργικών αναγκών και συντονισμού διαφορετικών ομάδων.</li></ul>Επιθυμητά Προσόντα<ul><li>Εμπειρία σε νοσοκομείο ή οργανισμό υγείας.</li><li>Γνώση και κατανόηση προτύπων ποιότητας και διαδικασιών σε περιβάλλον healthcare Hospitality.</li><li>Εμπειρία σε συνεργασία με εξωτερικούς παρόχους υπηρεσιών.</li></ul>Προσφέρουμε<ul><li>Ανταγωνιστικό πακέτο αποδοχών και πρόσθετες παροχές.</li><li>Ευκαιρίες συνεχούς εκπαίδευσης και επαγγελματικής ανάπτυξης.</li><li>Σταθερό, σύγχρονο και οργανωμένο εργασιακό περιβάλλον.</li></ul>Συμμετοχή σε καινοτόμες πρωτοβουλίες στον χώρο της υγείας.

ΕΞΕΙΔΙΚΕΥΜΕΝΟ ΣΤΕΛΕΧΟΣ HOSPITALITY MANAGEMENT

Kitchen Leadership: Direct and supervise all kitchen operations, ensuring high standards of food quality, presentation, and consistency.Menu Development: Design, plan, and update menus in collaboration with the culinary team, focusing on creativity, seasonality, and guest preferences.Team Management: Recruit, train, lead, and motivate the culinary brigade, fostering teamwork and continuous skill development.Cost &amp; Inventory Control: Manage food cost, portion control, purchasing, and stock rotation to optimize efficiency and minimize waste.Hygiene &amp; Safety Compliance: Ensure strict adherence to food safety, hygiene, and sanitation standards across all kitchen areas.Guest Experience: Engage with guests when appropriate to gather feedback and ensure expectations are exceeded.Collaboration: Work closely with F&amp;B management and other departments to support smooth service and event operations.Qualifications &amp; ExperienceProven experience as a Chef de Cuisine in fine dining or luxury hospitality.Strong leadership, organizational, and communication skills.Expertise in international cuisines, modern techniques, and menu innovation.Solid knowledge of kitchen financials, including cost control and budgetingCulinary degree or equivalent professional training.Passion for excellence, creativity, and delivering exceptional guest experiences.What we offerTeamBecoming a member of an organization that cares about its people, the environment, and the local communities.GrowHave room to grow and develop via numerous opportunities for learning, professional development, and career advancement.CareCompetitive remuneration package.Accommodation &amp; daily transportation.Full board meals.Departmental training.

Chef de Cuisine Halkidiki 

Chef de Cuisine Kos 

Four Seasons Resort Mykonos is seeking an Executive Sous Chef - Permanent to lead the kitchen team in delivering exceptional culinary experiences across multiple outlets. This role is responsible for overseeing daily kitchen operations, maintaining the highest levels of food quality, and driving innovation through menu development. The ideal candidate is a skilled leader with a passion for mentoring teams, executing flawless service, and upholding the craftsmanship and excellence that define Four Seasons.&nbsp;What you will do:<ul><li>Coordinate the selection, training, development, and evaluation of kitchen employees and managers to ensure cultural and core standards are met, while supporting long-term operational planning.</li><li>Oversee menu development, preparation, and presentation to ensure consistent quality and creativity across all food items.</li><li>Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.</li><li>Ensure strict compliance with sanitation and cleanliness standards in line with Four Seasons, local, state, and federal regulations.</li><li>Maintain quality control systems, portion consistency, and purchasing specifications while monitoring food deliveries and inventory.</li><li>Collaborate with other department leaders to meet operational needs, attend regular meetings, and ensure seamless communication between kitchen and service teams.</li><li>Operate, maintain, and ensure proper cleaning of all kitchen equipment.</li></ul>&nbsp;What you bring:<ul><li>Culinary arts education, or equivalent experience</li><li>Minimum 3–5 years of previous culinary or related leadership experience, with strong fundamental culinary knowledge.</li><li>Proficiency in a wide range of cooking techniques, including meat and fish butchery, pasta production, sauce preparation, and plant-based dishes.</li><li>Strong knowledge of food safety, allergies, and sanitation standards with proven ability to maintain compliance at all times.</li><li>Demonstrated leadership skills with the ability to supervise large teams and foster collaboration across front and back-of-house operations.</li><li>Proficiency in kitchen equipment operation, ordering processes, and inventory management, as well as basic knowledge of food cost systems and budgeting.</li><li>Keen eye for detail, strong organizational skills, and the ability to deliver results under pressure.</li><li>Applicants are highly recommended to have previous experience in a luxury Resort setting.</li></ul>

Executive Sous Chef (Permanent)

We are seeking a highly skilled Chef de Cuisine to join our culinary team at Amanzoe. Reporting to the Executive Chef, the Chef de Cuisine is accountable for the overall success of daily kitchen operations, ensuring that all food preparation, production, and execution meet Aman’s exceptional standards.The successful candidate will lead by example, demonstrating refined culinary expertise while managing the kitchen team and all food-related functions. A key part of this role is enhancing guest and employee satisfaction, maintaining consistency in quality, and meeting operational and financial targets.Responsibilities<ul><li>Oversee daily kitchen operations, ensuring all culinary standards and procedures are consistently met.</li><li>Lead and supervise the culinary team, providing guidance, support, and ongoing training.</li><li>Manage food preparation, production, and presentation to ensure excellence in quality and consistency.</li><li>Ensure compliance with all food safety, hygiene, and sanitation standards.</li><li>Contribute to menu development, incorporating creativity, seasonality, and guest preferences.</li><li>Monitor and control food costs, portioning, and waste in alignment with budget targets.</li><li>Collaborate closely with the Executive Chef on operational planning and culinary strategy.</li><li>Maintain strong communication and coordination with service teams to ensure seamless dining experiences.</li><li>Uphold Aman’s philosophy of intuitive, personalized service through exceptional culinary execution.</li></ul>Requirements<ul><li>Degree in Culinary Arts from an accredited institution in Greece or abroad.</li><li>Minimum 1–2 years of experience in a similar position within a 5-star hotel or high-end restaurant.</li><li>Experience in Michelin-starred restaurants is considered a strong asset.</li><li>Fluency in English is essential.</li><li>Excellent leadership, creativity, organizational and problem-solving skills.</li><li>Strong sense of responsibility, professionalism, and attention to detail.</li><li>Ability to handle high-pressure environments while maintaining high standards.</li><li>Legal right to live and work in Greece.</li></ul>Benefits Aman Resorts offer exceptional career development opportunities within a fast-growing global company, alongside a competitive range of benefits:<ul><li>Discount on F&amp;B Outlets</li><li>Discount on Boutique</li><li>Provided Uniform</li><li>Employee Wellness Program including complimentary yoga, tennis, and gym classes</li><li>Amanzoe Elite Program with discounts at local restaurants and shops</li><li>Staff Party</li><li>Family Day</li><li>Access to Typsy Training Platform</li><li>Access to E-Cornell</li><li>Single Accommodation</li><li>Monthly Utility Allowance (Electricity and Water)</li><li>Meal and Coffee Breaks while on shift</li><li>Staff Bus</li></ul>If you are passionate about delivering extraordinary culinary experiences and wish to be part of a world-class luxury hospitality environment, we invite you to join our team at Amanzoe.

Chef De Cuisine

Conrad Corfu, opening in 2026,&nbsp;is the latest addition to the Numo Hotels &amp; Resorts&nbsp;portfolio. More than a place to stay, it’s a destination where authentic Corfiot heritage meets stylish modern living, designed to connect people with culture, nature, and each other.Key Responsibilities<ul><li>Curate, maintain, and update the wine and beverage list to ensure high quality and variety.</li><li>Recommend wine pairings to guests based on menu selections and individual preferences.</li><li>Conduct wine tastings and presentations for guests, staff, and events.</li><li>Manage wine inventory, including ordering, storage, and rotation to minimize waste.</li><li>Train and educate the F&amp;B team on wine knowledge, service standards, and pairings.</li><li>Ensure compliance with all health, safety, and hygiene standards in the handling of wines and beverages.</li><li>Collaborate with chefs and the F&amp;B management team to develop seasonal pairings and special offerings.</li><li>Provide exceptional and personalized service to guests, anticipating needs and enhancing their dining experience.</li></ul>BenefitsAt Conrad Corfu, joining our team is a unique opportunity to grow your career in a world-class luxury environment. Our Team Members enjoy:<ul><li>Competitive pay&nbsp;that recognizes your talent and contribution</li><li>On-the-job training and workshops&nbsp;to keep your skills sharp</li><li>Career growth opportunities&nbsp;at every stage of your journey</li><li>Staff accommodation provided, allowing you to live the destination, not just the job</li><li>Daily meals&nbsp;in our staff restaurant</li><li>Discounts at our on-site outlets</li><li>Uniform provided</li><li>Laundry allowance</li><li>Access to the global training platforms and our library&nbsp;for learning, personal development, and career growth</li><li>Exclusive hotel rates&nbsp;and special offers for team members&nbsp;in the international hotels of the brand</li><li>Winter work abroad opportunities, to explore international career paths</li></ul>But before we meet, check out the main VALUES that represent the company and thus we are looking for in you:<ul><li>Teamwork&nbsp;– We’re stronger together!</li><li>Integrity&nbsp;– Do the right thing, even when no one is watching!</li><li>Respect&nbsp;– We honor all voices, and every idea counts!</li><li>Kindness&nbsp;– A smile goes a long way!</li><li>Creativity&nbsp;– If you can think outside the box and color outside the lines, you’re our kind of person!</li></ul>At Conrad Corfu, this is more than a job – it’s a chance to be part of a legacy of excellence in luxury hospitality!

Sommelier

Kitchen Operations: Support the Head Chef in managing daily kitchen operations to ensure smooth and efficient service.Team Supervision: Lead, train, and motivate chefs de partie, commis, and kitchen employees to maintain high performance.Food Preparation: Oversee food preparation and presentation to ensure dishes meet quality and consistency standards.Stock &amp; Cost Control: Monitor inventory, place orders, and help control food costs and waste.Hygiene &amp; Safety: Ensure all kitchen activities comply with health, safety, and hygiene standards.Quality Standards: Step in for the Head Chef when needed, maintaining standards and solving any kitchen issues.Qualifications &amp; ExperiencePrevious experience as a Sous Chef or Senior Chef de Partie.Strong leadership, training, and organizational skills.Excellent knowledge of culinary techniques and kitchen operations.Ability to work well under pressure and maintain consistency.Commitment to hygiene, safety, and high-quality food standards.What we offerTeamBecoming a member of an organization that cares about its people, the environment, and the local communities.GrowHave room to grow and develop via numerous opportunities for learning, professional development, and career advancement.CareCompetitive remuneration package.Accommodation &amp; daily transportation.Full board meals.Departmental training.

Sous Chef Halkidiki

Sous Chef Kos 

Intellectica is recruiting an experienced Sales Executive on behalf of a leading Food Processing &amp; Packaging Equipment Company with a 50-year presence in the field of food processing and packaging. Based in Northen Athens, Greece, this role begins as a Sales Executive and is designed for individuals with strong leadership ambition and strategic thinking, who aspire to operate as the Managing Director’s trusted partner in driving business expansion.Key activities and responsibilities of this role include: • Identify, develop, and manage a portfolio of key clients within the food processing and packaging sector • Build long-term relationships through consultative selling and exceptional customer service • Lead negotiations with clients and secure agreements that align with company objectives • Prepare and deliver tailored proposals and solutions to meet client needs • Maintain a strong presence in the market through frequent client visits and participation in industry events • Travel extensively across Greece and occasionally abroad to strengthen client relationships and explore new opportunities • Work closely with technical support and procurement teams to ensure seamless project execution and customer satisfaction • Ensure excellent after-sales service is provided to customers in cooperation with the engineering department, including addressing any concerns or issues in a timely and effective manner • Prepare detailed sales reports, forecasts, and market analysis for the Managing Director • Provide insights and recommendations to support strategic decision-making and business planning • Any other task that may be required from time to timeProfessional experience &amp; qualifications of a successful candidate: • Bachelor’s degree in Mechanical Engineering, Chemical Engineering, Electrical Engineering, or a related technical discipline • Demonstrated experience of at least 5 years in industrial sales, preferably in machinery or equipment for the food sector • Familiarity with Microsoft Office Suite • Strong proficiency in ERP and CRM systems • Excellent command of English, both written and spoken, to facilitate seamless communication with international clients • Willingness and ability to travel frequently for business purposesCore competencies of a successful candidate: • Excellent communication and interpersonal skills; personable and engaging • Strategic mindset and commercial acumen • Leadership potential and professional maturity • Resilience under pressure and ability to meet demanding targets • Discipline, ambition, and commitment to long-term growth • Customer-centric mindset, with a strong focus on results

Sales Executive int-0452

SeaCrete Hotels is looking for a Chef in Kalyves, Chania.Required qualifications:• Bachelor's degree in culinary art• Experience in a corresponding position in a 5* hotel• Knowledge of food safety and hygiene (HACCP)• Very good communication, collaboration, organization and time management skills• Team spirit and efficiency under pressure conditions and high demands• Flexibility and adaptability• Kindness, pleasant and friendly personality• Customer service orientation• Excellent knowledge of English• Knowledge of German, Polish or French will be considered an additional qualificationThe company offers:• Accommodation and food• Salary in accordance to qualifications• Pleasant, friendly working environment• Prospect of development and long-term cooperation

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