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Για λογαριασμό ταχέως αναπτυσσόμενης εταιρείας Financial Services, με δραστηριότητα στην Ελλάδα και στο Εξωτερικό, αναζητούμε Head of Accounting &amp; Financial Operations για να αναλάβει τον λογιστικό τομέα και να ηγηθεί μιας ομάδας έμπειρων λογιστών. Ο ρόλος απευθύνεται σε επαγγελματίες που θέλουν να έχουν ουσιαστικό επιχειρησιακό αντίκτυπο, να συμμετέχουν στη λήψη αποφάσεων και να εξελιχθούν σε ανώτερο διοικητικό ρόλο.Department:AccountingProject Location(s):ΘεσσαλονίκηEducation:BSc / MSc Οικονομικά, Λογιστική, ΧρηματοοικονομικάΑρμοδιότητες<ul><li>Ηγεσία και συνολική εποπτεία του λογιστικού τμήματος</li><li>Πλήρης έλεγχος διπλογραφικών βιβλίων και φορολογικών υποχρεώσεων</li><li>Review ισολογισμών, αποτελεσμάτων, ΦΠΑ και φορολογικών δηλώσεων</li><li>Εσωτερικός έλεγχος λογιστικών ενεργειών πριν τη διοικητική έγκριση</li><li>Συντονισμός, αξιολόγηση και ανάπτυξη της ομάδας λογιστών</li><li>Κατανομή εργασιών, παρακολούθηση KPIs και τήρηση deadlines</li><li>Βελτιστοποίηση διαδικασιών και διασφάλιση ποιότητας</li><li>Δημιουργία SOPs, checklists και λειτουργικών οδηγιών</li><li>Παρακολούθηση δεικτών ικανοποίησης πελατών (CSAT)</li><li>Διαχείριση παραπόνων και εισηγήσεις για συνεχή βελτίωση</li><li>Διασφάλιση υψηλού επιπέδου εξυπηρέτησης πελατών</li></ul>Εμπειρία &amp; γνώσεις<ul><li>BSc / MSc Οικονομικών, Λογιστικής ή Χρηματοοικονομικών</li><li>8–10 έτη εμπειρίας σε διπλογραφικά βιβλία</li><li>Προϋπηρεσία σε οργανωμένο λογιστικό γραφείο ή οικονομικό τμήμα</li><li>Εμπειρία σε ηγεσία ή συντονισμό ομάδας</li><li>Άριστη γνώση φορολογικής &amp; λογιστικής νομοθεσίας</li></ul>Προσωπικά Χαρακτηριστικά<ul><li>Ικανότητα διοίκησης και ανάπτυξης ομάδας</li><li>Αναλυτική και συνθετική σκέψη</li><li>Οργανωτικές και διοικητικές ικανότητες</li><li>Προσανατολισμός στο αποτέλεσμα</li><li>Ομαδικό πνεύμα εργασίας</li></ul>Παροχές<ul><li>Στρατηγικός ρόλος με πραγματική επιρροή</li><li>Ανταγωνιστικό πακέτο αποδοχών και παροχών (bonus, αυτοκίνητο, ιδιωτική ασφάλιση)</li><li>Σύγχρονο, δομημένο και αναπτυσσόμενο περιβάλλον</li><li>Δυνατότητες επαγγελματικής εξέλιξης εντός του οργανισμού</li></ul>

Head of Accounting & Financial Operations

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

CHEF

We are currently looking for Sous ChefRequired qualifications:• Bachelor's degree in culinary art• Minimum experience of 3 years in a corresponding all-inclusive kitchen position• Knowledge of food safety and hygiene (HACCP)• Very good communication, collaboration, organization and time management skills• Team spirit• Flexibility and adaptability• Kindness, pleasant and friendly personality• Customer service orientationThe company offers:• Accommodation and food• Salary based on qualifications• Pleasant, friendly working environment• Prospect of Career development and long-term cooperation

SOUS CHEF

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 

Wrapped in ancient mythology in the heart of the Athenian Riviera, where lavender lands meet sapphire waters and our collection of rooms, suites and villas embody the timeless glamour of the Aegean. 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;Job Summary<ul><li>Responsible to produce foods within designated area and preparation of Dishes, breads , Viennoiseries , Breakfast Displays in accordance with the stipulated recipes or instructions from Chief Baker, Pastry Sous Chef and Executive Pastry Chef as per menu requirements.</li><li>Maintain a high standard of production, quality, presentation and cleanliness laid down by the Executive Chef.&nbsp;</li></ul>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 Pastry 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 Pastry Chef.</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.&nbsp;</li><li>Make the guests dining experience a memorable one by participating in restaurant and food service activities as required and fulfilling guest requests to the best of your ability.</li><li>To ensure that all Food Safety standards – HACCP / DIVERSEY 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>Skills, Experience &amp; Educational Requirements&nbsp;<ul><li>A qualification in professional Pastry&amp; Bakery or similar from a recognized training institute. &nbsp;</li><li>A minimum of 1 year experience in a high-end restaurant, hotel or cruise ship environment.</li><li>Good knowledge of English</li><li>Knowledge of the highest standards and quality production, preparation and presentation within your specialized area.</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;</li></ul>What we offer:<ul><li>A dynamic and collaborative work environment in a world-class luxury resort.</li><li>Career growth opportunities within One&amp;Only Resorts.</li><li>Continuous training and professional development.</li><li>Competitive salary and benefits package.</li><li>Private health insurance.</li><li>Exclusive discounts at partner businesses.</li></ul>

Demi Chef de Partie, Bakery | One&Only Aesthesis, Athens (18946)

Wrapped in ancient mythology in the heart of the Athenian Riviera, where lavender lands meet sapphire waters and our collection of rooms, suites and villas embody the timeless glamour of the Aegean. 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;Job Summary<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.&nbsp;</li></ul>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 are followed to the fullest. &nbsp;</li><li>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;</li><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</li><li>Knowledge of the highest standards and quality production, preparation and presentation within your specialized area.</li><li>Knowledge of the highest standards of hygiene practices as laid down by health and safety regulations as well as international catering standards.</li><li>Good knowledge of English</li></ul>What We Offer<ul><li>A dynamic and collaborative work environment in a world-class luxury resort.</li><li>Career growth opportunities within One&amp;Only Resorts.</li><li>Continuous training and professional development.</li><li>Competitive salary and benefits package.</li><li>Private health insurance.</li><li>Exclusive discounts at partner businesses.</li></ul>

Demi Chef de Partie | Banquet Kitchen | One&Only Aesthesis, Athens (18893)

Η θέση αναφέρεται στην/ον Operations Manager και περιλαμβάνει τις παρακάτω αρμοδιότητες:<ul><li>Διασφάλιση άριστης λειτουργίας του καταστήματος.</li><li>Επίτευξη του προϋπολογισμού και των στόχων του καταστήματος.</li><li>Προγραμματισμός του προσωπικού σύμφωνα με τις επιχειρηματικές ανάγκες.</li><li>Έλεγχος της διαθεσιμότητας εμπορευμάτων και υπηρεσιών, διατηρώντας τα αποθέματα σε καλό επίπεδο.</li><li>Παροχή υψηλού επιπέδου άμεσης και έμμεσης εξυπηρέτησης των πελατών στο κατάστημα, σύμφωνα με τις εταιρικές προδιαγραφές.</li><li>Βέλτιστη παρουσίαση των προϊόντων και των προωθητικών ενεργειών στο κατάστημα, με στόχο τη μεγιστοποίηση των πωλήσεων.</li><li>Reporting αποτελεσμάτων.</li><li>Συμμετοχή στη στελέχωση, εκπαίδευση, αξιολόγηση και ανάπτυξη των υπαλλήλων του καταστήματος.</li><li>Διασφάλιση της καλής τήρησης των εργασιακών σχέσεων καθώς και των κανόνων υγείας και ασφάλειας του προσωπικού και των πελατών.</li><li>Ενημέρωση&nbsp;του εμπορικού τμήματος με χρήσιμες πληροφορίες, ώστε να γίνει σωστός προγραμματισμός των προσφορών, των τιμών και της εξυπηρέτησης πελατών.</li><li>Ολοκληρώνει τις λειτουργικές απαιτήσεις του καταστήματος προγραμματίζοντας και αναθέτοντας εργασίες στους υπαλλήλους και παρακολουθώντας τα αποτελέσματα της εργασίας.</li><li>Διασφαλίζει τα αποτελέσματα εργασίας του προσωπικού του καταστήματος, κατευθύνοντας και συμβουλεύοντας τον βοηθό καταστήματος.</li><li>Εντοπίζει τις τρέχουσες και μελλοντικές απαιτήσεις των πελατών: καθημερινή συζήτηση με το εμπορικό&nbsp;τμήμα.</li><li>Εφαρμόζει&nbsp;σωστά το μηνιαίο εμπορικό πλάνο τοποθέτησης, που αποστέλλεται από το αντίστοιχο τμήμα.</li><li>Διασφαλίζει τη σωστή διαχείριση των εμπορευμάτων εφαρμόζοντας συστήματα και μέτρα ασφαλείας: διαχείριση αποθεμάτων, έλεγχος ημερομηνίας λήξης κ.α.</li><li>Είναι υπεύθυνη/ος για την ορθότητα των τιμών&nbsp;στο κατάστημα.</li><li>Είναι υπεύθυνος για την ασφάλεια των πελατών, των υπαλλήλων και των περιουσιακών στοιχείων του καταστήματος.</li></ul>&nbsp;Απαραίτητα προσόντα:<ul><li>&nbsp;Πτυχίο ΑΕΙ/ΤΕΙ</li><li>&nbsp;Τουλάχιστον 3ετής προϋπηρεσία σε αντίστοιχη διοικητική θέση ευθύνης στον τομέα της λιανικής.</li><li>&nbsp;Εμπειρία διοίκησης ομάδας καταστήματος τουλάχιστον 5 ατόμων.</li><li>&nbsp;Επικοινωνιακές ικανότητες, ομαδικότητα, ισχυρό εσωτερικό κίνητρο και θετική στάση.</li><li>&nbsp;Ικανότητα ανάπτυξης της ομάδας μέσω παρακίνησης.</li><li>Επιτυχής χειρισμός πολλαπλών εργασιών μέσα σε ένα περιβάλλον γρήγορων ρυθμών.</li><li>Πολύ καλή γνώση Αγγλικών.</li><li>Άριστη χρήση Η/Υ.</li></ul>

Υπεύθυνη/ος Καταστήματος

The Chef de Partie (CDP) is responsible for managing a specific station within the kitchen, ensuring all food preparation, cooking, and presentation meet the highest quality standards. The CDP works closely with the Sous Chef and Head Chef to maintain efficiency, consistency, and smooth kitchen operations.Key Responsibilities<ul><li>Prepare, cook, and present dishes within your designated station according to restaurant standards.</li><li>Ensure food quality, flavor, and presentation are consistently excellent.</li><li>Follow recipes, portion controls, and plating guidelines.Organize and maintain section for maximum efficiency.</li><li>Ensure all mise en place is prepared and stocked before service.</li><li>Monitor inventory, check stock levels for the station, place orders in a timely manner, and assist with stock rotation and receiving deliveries.</li><li>Practice strict portion and waste control to help maintain the kitchen's profit margins.Maintain high standards of cleanliness and hygiene at all times.</li><li>Enforce and adhere to strict health, hygiene, and sanitation standards (HACCP), ensuring the workstation and equipment are clean and always organized.</li><li>Ensure proper storage, labeling, and rotation of ingredients.Communicate effectively with the kitchen brigade during service.</li><li>Collaborate with other stations to ensure smooth kitchen operations.Assist in controlling waste and minimizing food costs.</li><li>Report equipment issues promptly.</li></ul>Skills &amp; Qualifications<ul><li>Proven experience as a Chef de Partie.</li><li>Strong knowledge of cooking techniques and kitchen equipment.</li><li>Excellent time management and organizational skills.</li><li>Ability to work well under pressure in a fast-paced environment.</li><li>Strong communication and teamwork skills.</li><li>Culinary degree or relevant certification.</li><li>Thorough knowledge of food safety, hygiene, and HACCP regulations.</li></ul>

Chef de Partie, Manko | One&Only Aesthesis, Athens 18203

On behalf of our international client, a company with 30 years of experience and around 300 employees, specializing in innovative SAP solutions on a global scale, we are looking for a Senior SAP ABAP Developer to join their Greek branch. The role offers the flexibility to be based in Thessaloniki or work 100% remotely.What You’ll Be Doing<ul><li>Take ownership of custom developments, enhancements, and interfaces across various SAP modules, contributing directly to innovative solutions.</li><li>Collaborate closely with functional consultants to analyze complex business requirements and translate them into effective technical implementations.</li><li>Enhance and optimize existing solutions to ensure usability, stability, and top performance for our customers.</li><li>Contribute to the design and implementation of end-to-end business processes leveraging SAP BTP and S/4HANA technologies.</li><li>Support exciting implementation projects (greenfield &amp; brownfield) and play an active role in digital transformation initiatives.</li><li>Participate in the full software development lifecycle: requirements analysis, design, development, testing, deployment, and continuous improvement.</li></ul>What We’re Looking For<ul><li>Degree in Computer Science, Mathematics, or related field.</li><li>3+ years of professional experience in SAP development, with proven skills in designing and implementing SAP solutions.</li><li>Strong knowledge of ABAP Core Data Services, OData, IDoc, user exits, BADIs, and form development.</li><li>Familiarity with SAP BTP, BAS, S/4HANA extensibility frameworks; functional knowledge of business processes will be considered a plus.</li><li>A growth mindset, curiosity, and eagerness to continuously learn and take on new challenges.</li><li>Experience in Private/Public Cloud and S/4HANA implementation projects is an advantage.</li><li>Familiarity with modern project methodologies (SCRUM, Agile).</li><li>Fluency in both Greek and English (written and spoken).</li></ul>&nbsp;What’s Offered<ul><li>Permanent contract.</li><li>100% remote work with flexible working hours.</li><li>Competitive fixed salary plus a variable component directly linked to your personal performance.</li><li>Prepaid card for food &amp; beverages.</li><li>Private health insurance.</li><li>Opportunities for professional growth in a fast-paced environment working with cutting-edge technologies.</li></ul>

Senior SAP ABAP Developer (remote)

PURPOSE OF POSITION<ul><li>The Chef de Cuisine (CDC) supervises and manages the entire Galley of the venue assigned to them, ensuring the smooth operation of all events, food preparation, presentation and delivery, over the course of service in that venue, and that the quality standards &amp; procedures are in line with Company Procedures and STAR Service Standards.</li><li>You are required to serve as a link between your assigned Galley and the Main Galley.</li><li>It is your responsibility to ensure safe, quality food production, and to create a friendly, guest-oriented service culture to ensure Guest satisfaction and repeat business, which in turn, will increase revenue and profitability of the company.</li></ul> YOUR RESPONSIBILITIES<ul><li>In conjunction with the Sous Chef, the CDC is fully responsible for the entire Galley of the assigned venue, which includes but is not limited to food safety, creativity, cleanliness, staff management, time management, repair &amp; maintenance, public relations and guest interaction.</li><li>Visit the assigned Galley venue as often as possible during the course of service, in conjunction with the assigned Head Waiter, checking every table and ensuring that Guests are provided with the best meal/service possible; follow up on negative feedback received; monitor reports such as Voyage\Cruise Report, to identify opportunities to improve Guest service and satisfaction.</li><li>Assist the Executive Chef to prepare requisitions for all catering equipment to ensure a productive operation.</li><li>Assist all Section Heads in areas of responsibility to countercheck all food requisitions and make the necessary adjustments; regularly collect and enter all meal count figures from the assigned galley, into the meal count system; monitor/control flagged and expensive item requisitions; check meat, fish &amp; seafood ordering &amp; thawing procedures; tour all storerooms frequently and assist the Provisions Team; conduct menu briefings every two days or as often as required.</li><li>Countercheck daily deliveries from the Storeroom to ensure its accuracy.</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. Visit various food preparation stations &amp; conduct random tastings to correct any discrepancies (quality/taste/appearance) immediately.</li><li>Be familiar with the Human Resources Manual &amp; Shipboard Training; have an in-depth understanding of the working hours policies &amp; procedures; be familiar with crew contracts and work schedule hours/week, to maintain working hours paperwork and if necessary, correct entries for payroll.</li><li>Lead and support a multi-cultural team, maximizing crew satisfaction, productivity and retention; meet with Team Leaders on a daily basis for “The Daily Reunion”, to provide feedback &amp; operational updates as well as to ensure that your department is performing to Viking’s STAR Service Standards.</li><li>Regularly inspect that the mise-en-place for all areas are prepared 15 minutes prior to service.</li><li>Appoint and enforce specific job responsibilities to all key personnel working under the direction of the Chef de Cuisine and establish the manner and means to train personnel.</li><li>Provide competent leadership to all direct reports. Responsibilities include, but are not limited to: Conducting performance reviews, including discipline as needed, ensuring Maritime Labor Convention (MLC) compliance and onboard training, succession planning, crew communication and recognition.</li><li>Ensure you always wear the appropriate and task specific Personal Protective Equipment (PPE) as required for your duties onboard. Always use correct lifting techniques to prevent injuries.</li><li>Uphold impeccable grooming standards within your team at all times by complying with Viking’s Image and Uniform Standards.</li><li>Ensure that company property is appropriately secured and protected, especially during rough weather conditions, in order to prevent unnecessary loss or damage.</li><li>Become knowledgeable and ensure your team are knowledgeable about itinerary-related ports of call, shore excursions and shipboard activities such as events, entertainment and programs.</li><li>Positively contribute to achieving/succeeding Culinary KPI goals (quality &amp; financial) for the Culinary Department; have full knowledge about safety &amp; security procedures and can operate in line with all Public Health, Environmental and Safety &amp; Security Policies; participate in all training concerning onboard training, safety &amp; security, fire prevention, evacuation exercises as required by the company.</li><li>Demonstrate the ability to take over the Executive Chef’s position for a temporary period (with the necessary training) at any given time, assist with Cooking Demonstrations, as required.</li></ul>This document describes the primary activities, duties and responsibilities of this position. Your manager or supervisor may assign additional duties and responsibilities to you.&nbsp;YOUR PROFILE<ul><li>A required minimum of ten years’ culinary experience, including three to four years of experience as a Chef de Cuisine or similar position, within a premium brand hospitality environment; advanced culinary skills, are required. Previous haute-cuisine education is an advantage.</li><li>Fluent in English - must have excellent English communication skills to clearly interpret and orate documents, such as menus and recipes.</li><li>Must be able to effectively handle complex situations, including managing interactions with guests.</li><li>Must have experience in leading multi-cultural teams; flexible, stress resistant, committed team player</li><li>Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required.</li><li>Team builder with effective motivational skills and coaching abilities, with a demonstrable comprehensive knowledge of Public Health and Sanitation compliance</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.</li><li>Previous cruise industry experience is an advantage.</li></ul> GUIDELINES AND REGULATIONS<ul><li>Implement Standard Operating Procedures &amp; STAR Service Standards within the department.</li><li>Ensure appropriate appearance and clothing according to the updated Grooming Standards.</li><li>The company reserves the right to change/extend this job description if necessary, at any point of time during her/his employment.</li></ul>&nbsp;Position:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Chef de Cuisine&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Supervisor:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Executive ChefDirect reports:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Sous Chef, CDP, Asst. CDP, Cook, Asst. CookLine manager:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Executive Chef

OCEAN - Chef de Cuisine

PURPOSE OF POSITION<ul><li>The Head Waiter assists the Restaurant Manager to ensure efficient&nbsp;food and beverage (F&amp;B) operations and maintains productivity, quality, and guest-service standards in accordance with Viking’s STAR Service Standards.</li><li>You are required to be self-motivated and run outlets independently, continuously making the effort to coach and develop the Restaurant Team.</li><li>It is your responsibility to create a friendly, guest-orientated service culture to ensure Guest satisfaction and repeat business, which in turn, will increase revenue and profitability of the company.</li></ul> YOUR RESPONSIBILITIES<ul><li>Plan, schedule and assign staff to their relevant sections, accordingly; assist the Restaurant Manager with conducting daily menu presentations and organizing &amp; executing F&amp;B related ship functions and special events; greet and welcome Guests and check on their well-being, while on duty.</li><li>Manage and control Guest reservations and seating, when instructed; communicate Guest allergies and special needs to relevant parties.</li><li>Ensure professional and efficient communication with the Executive Chef, Galley Team and Bar Team.</li><li>Conduct accurate monthly inventory’s and assist the Restaurant Manager with creating durable orders.</li><li>Work within set restaurant-cost budgets; manage tasks related to inventory; conduct stock takes.</li><li>Manage and control Restaurant Pest Management Logs in accordance with all Public Health Policies.</li><li>In conjunction with the Restaurant Supervisor, regularly update the Restaurant Manager about the performance of the Restaurant Team; identify opportunities to improve service delivery in accordance with Viking’s STAR Service Standards, by incorporating feedback from the Restaurant Team.</li><li>Minimize equipment loss/damage, and maintain immaculate cleanliness standards in relevant areas, by applying safe working policies and procedures, according to all Public Health Policies, and ensuring that all equipment is sanitized and returned accordingly, after each use.</li><li>Regularly inspect that the mise-en-place for all areas are prepared 15 minutes prior to service.</li><li>Plan, schedule and assign staff&nbsp;to their relevant sections, accordingly;&nbsp;monitor the Time &amp; Attendance&nbsp;System, in accordance to Maritime Labor Convention (MLC) 2006.&nbsp;&nbsp;</li><li>Lead and support a multi-cultural team, maximizing crew satisfaction, productivity and retention; meet with Team Leaders on a daily basis for “The Daily Reunion”, to provide feedback &amp; operational updates as well as to ensure that your department is performing to Viking’s STAR Service Standards.</li><li>Regularly inspect that the mise-en-place for all areas are prepared 15 minutes prior to service.</li><li>Provide the highest level of comfort and service to Guests, as per Viking’s STAR Service Standards and all Public Health Policies; manage service according to Guest flow, embarkation &amp; disembarkation, sea day activities &amp; other activities.</li><li>Identify potential STARS, and assist, train &amp; lead them to success; implement and motivate a culture off ownership &amp; responsibility and provide the necessary guidance/training and information to the Restaurant Team, in accordance with company standards and operational needs.</li><li>Provide competent leadership to all direct reports. Responsibilities include, but are not limited to: Conducting performance reviews, including discipline as needed, ensuring Maritime Labor Convention (MLC) compliance and onboard training, succession planning, crew communication and recognition.</li><li>Ensure you always wear the appropriate and task specific Personal Protective Equipment (PPE) as required for your duties onboard. Always use correct lifting techniques to prevent injuries.</li><li>Uphold impeccable grooming standards within your team at all times by complying with Viking’s Image and Uniform Standards.</li><li>Ensure that company property is appropriately secured and protected, especially during rough weather conditions, in order to prevent unnecessary loss or damage.</li><li>Demonstrates outstanding flexibility: able to work at different times of the day, under pressure and reflect a positive can-do attitude and the best image of Viking at all times.</li><li>Become knowledgeable and ensure your team are knowledgeable about itinerary-related ports of call, shore excursions and shipboard activities such as events, entertainment and programs.</li><li>Positively contribute to achieving/succeeding Restaurant KPI goals (quality &amp; financial) for the Restaurant Department; have full knowledge about safety &amp; security procedures and can operate in line with all Public Health, Environmental and Safety &amp; Security Policies; participate in all training concerning onboard training, safety &amp; security, fire prevention, evacuation exercises as required by the company.</li></ul>This document describes the primary activities, duties and responsibilities of this position. Your manager or supervisor may assign additional duties and responsibilities to you. YOUR PROFILE<ul><li>A required minimum 2 years’ experience as a Head Waiter, Assistant Maitre’d, or similar position, within a premium brand hospitality environment. Shipboard experience in the position is required.</li><li>Must be a minimum age of twenty-one (21) years old; physically fit and in good health.</li><li>Fluent in Japanese and English - must have excellent Japanese and English communication skills to clearly communicate to the Restaurant Team and Guests.</li><li>Must have experience in leading multi-cultural teams and be flexible, stress resistant, and a hands-on team player.</li><li>Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required, with in-depth knowledge of all Public Health Policies; team builder with exceptional work ethic, motivational skills and coaching abilities.</li></ul> GUIDELINES AND REGULATIONS<ul><li>Implement Standard Operating Procedures &amp; STAR Service Standards within the department.</li><li>Ensure appropriate appearance and clothing according to the updated Grooming Standards.</li><li>The company reserves the right to change/extend this job description if necessary, at any point of time during her/his employment.</li><li>&nbsp;</li></ul>Position:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Head Waiter&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Supervisor:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Hotel General Manager, Restaurant Manager&nbsp;Direct reports:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Restaurant Supervisor,&nbsp;Waiter, Assistant Waiter, Café Attendant, Crew Mess AttendantLine manager:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Restaurant Manager

JAPAN - Japanese Speaking Head Waiter

Our team consists of people with vision and passion for what they do. Our employees are our greatest asset and our greatest investment. We are committed to offering continuous training, personal development and support for each team member. On a daily basis, the management of the company, as well as a team of Mental Health scientists, take care of the well-being of every employee and each team on a personal and professional level.&nbsp;As a Cook (night shift) you will·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Prepare food following recipe cards as well as following production, portion and presentation standards·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Complete mise en place and set up stations·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Cook food and prepare top-quality menu items in a timely manner·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Test foods to ensure proper preparation and temperature·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Operate kitchen equipment safely and responsibly·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ensure the proper sanitation and cleanliness of surfaces and storage containersEntry Requirements·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Excellent command of the Greek or English language·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Be a team player and a great communicator with guests from all over the world, colleagues and managers in all departments·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Be informed about other cultures and dairy restrictionsWe offer·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Accommodation with AC, wi-fi, laundry access and access to our open air gym·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Continuous training opportunities (hard &amp; soft skills)·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Free Counseling line for our employees and their relatives (mental health &amp; business psychology)·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; The provision of uniforms·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Discounted Mini Market prices at our Employee dedicated market·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Two meals per day at the staff restaurant·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Transportation to/from work·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Discounted rates at selected Andronis Restaurants

Cook (night shifts) (Santorini & Paros)

Numo Mykonos is a boutique retreat in Kalafatis, where quiet luxury meets nostalgic chic vibes. Rediscover the carefree spirit of barefoot living, all wrapped in the luxury that NUMO Hotels is famous for. Experience the brand’s signature tranquility infused with the lively, vibrant essence of Mykonos.Key Responsibilities<ul><li>Perform duties in accordance with official quality standards and operating procedures</li><li>Work and prepare in accordance with recipes, quality and presentation standards and food preparation checklists</li><li>Checking raw materials to ensure quality and reporting shortages</li><li>Checking and ensuring correct temperatures of kitchen appliances and food and reporting issues to management</li><li>Keeping all kitchen areas clean and tidy</li><li>Ensuring that hygiene &amp; safety rules are adhered to the kitchen area, as well as personal hygiene procedures</li></ul>Requirements<ul><li>Graduate of culinary school</li><li>Previous work experience in a similar position specializing in Mediterranean cuisine</li><li>Excellent knowledge of hygiene, safety and food management</li></ul>Benefits<ul><li>A salary that makes Mondays better&nbsp;– Competitive pay for your awesomeness.</li><li>Training that’s anything but boring&nbsp;– On-the-job learning and workshops to keep you sharp.</li><li>Grow while you glow&nbsp;– Opportunities for professional development at every step.</li><li>Live the destination, not just the job&nbsp;– discover new places with accommodation provided.</li><li>Daily treats&nbsp;– Enjoy delicious meals in our staff restaurant.</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;– Together, we are always stronger!</li><li>Integrity&nbsp;– Do the right thing, even when no one is watching!</li><li>Respect&nbsp;– We value every voice and believe that every idea matters!</li><li>Kindness&nbsp;– A smile can change someone’s day!</li><li>Creativity&nbsp;– We approach challenges with imagination and an innovative spirit!</li></ul>Turn your passion into a career!

Cooks A,B,C 

Food Preparation:&nbsp;Prepare and cook dishes for your designated station, following recipes and presentation standards.Section Management:&nbsp;Organize and oversee your station, delegate tasks, and ensure smooth workflow during service.Quality Control:&nbsp;Check the quality, taste, and presentation of all dishes before they leave the kitchen.Teamwork:&nbsp;Work closely with the Sous Chef and Head Chef to deliver menu items consistently.Hygiene &amp; Safety:&nbsp;Maintain strict hygiene, cleanliness, and food safety standards.Qualifications &amp; ExperienceCulinary arts degree or certificate from a vocational school.Previous experience as a Chef de Partie or Senior Line Cook.Strong culinary skills and ability to manage a section independently.Leadership skills to supervise junior cooks or commis chefs.Good knowledge of HACCP and kitchen health &amp; safety procedures.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 Partie

Ο Οργανισμός Λιμένος Πειραιώς Α.Ε. προχωρά στη σύσταση και στελέχωση πρόσθετης θέσης Τεχνικού Ασφαλείας στον Τομέα Υγείας &amp; Ασφάλειας, με στόχο την ενίσχυση της οργανωτικής δομής και την κάλυψη αυξημένων αναγκών σε εγκαταστάσεις υψηλού κινδύνου και σύνθετης επιχειρησιακής λειτουργίας. Η θέση στοχεύει στη διασφάλιση συστηματικής παρουσίας στους επιχειρησιακούς χώρους, στη διεύρυνση της συχνότητας των επιθεωρήσεων και στη βελτιστοποίηση της παρακολούθησης ευρημάτων και διορθωτικών ενεργειών, συμβάλλοντας στη συνεχή αναβάθμιση του επιπέδου Υγείας &amp; Ασφάλειας.Το πεδίο δραστηριότητας δύναται να επεκτείνεται στο σύνολο των εγκαταστάσεων αρμοδιότητας ΟΛΠ Α.Ε., με εξαίρεση τη Ναυπηγοεπισκευαστική Ζώνη, η οποία λειτουργεί υπό διακριτή οργανωτική δομή.<ul><li>Άσκηση καθηκόντων Τεχνικού Ασφαλείας όπως καθορίζονται αναλυτικά στην ισχύουσα ελληνική νομοθεσία (Ν. 3850/2010)</li><li>Καθημερινή παρουσία και διενέργεια επιθεωρήσεων στους επιχειρησιακούς χώρους του λιμένα</li><li>Σύνταξη αναφορών επιθεώρησης και εισηγήσεων βελτίωσης</li><li>Παρακολούθηση εφαρμογής προληπτικών και διορθωτικών μέτρων</li><li>Συμμετοχή στη διερεύνηση εργατικών ατυχημάτων και συμβάντων</li><li>Παρακολούθηση δεικτών ασφάλειας και στατιστική ανάλυση δεδομένων</li><li>Συνεργασία με τα αρμόδια τμήματα, αναδόχους και τη Διοίκηση</li><li>Υποστήριξη συστήματος διαχείρισης Υγείας &amp; Ασφάλειας</li></ul>Προϋποθέσεις / Επιθυμητές δεξιότητες	<ul><li>Πτυχίο Μηχανολόγου Μηχανικού Α.Ε.Ι.</li><li>Άδεια ασκήσεως επαγγέλματος από το Τεχνικό Επιμελητήριο Ελλάδος (ΤΕΕ)</li><li>Εγγραφή στο Μητρώο Τεχνικών Ασφαλείας του ΣΕΠΕ</li><li>Επαγγελματική εμπειρία τουλάχιστον πέντε (5) ετών σε βιομηχανικές εγκαταστάσεις</li><li>Εμπειρία σε λιμενικές εγκαταστάσεις θα θεωρηθεί επιπλέον προσόν</li><li>Άριστη γνώση της Αγγλικής γλώσσας</li><li>Πολύ καλή γνώση MS Office </li><li>Εμπειρία σε εγκαταστάσεις αυξημένης επικινδυνότητας θα θεωρηθεί επιπλέον προσόν</li><li>Εξοικείωση με επιχειρησιακά περιβάλλοντα συνεχούς λειτουργίας</li><li>Γνώση του Συστήματος Διαχείρισης Υγείας και Ασφάλειας στην Εργασία (ISO 45001:2018) θα θεωρηθεί επιπλέον προσόν</li><li></li></ul>

Τμήμα Ασφάλειας Λιμένος - Τεχνικός Ασφαλείας

What’s expected<ul><li>Perform duties in accordance with official quality standards and operating procedures</li><li>Work and prepare in accordance with recipes, quality and presentation standards and food preparation checklists</li><li>Checking raw materials to ensure quality and reporting shortages&nbsp;</li><li>Checking and ensuring correct temperatures of kitchen appliances and food and reporting issues to management</li><li>Keeping all kitchen areas clean and tidy</li><li>Ensuring that hygiene &amp; safety rules are adhered to the kitchen area, as well as personal hygiene procedures</li></ul>Requirements<ul><li>Graduate of culinary school</li><li>Previous work experience in a similar position specializing in Mediterranean cuisine</li><li>Excellent knowledge of hygiene, safety and food management</li><li>Good knowledge of English and Greek language</li></ul>Benefits<ul><li>A salary that makes Mondays better – Competitive pay for your awesomeness.</li><li>Training that’s anything but boring – On-the-job learning and workshops to keep you sharp.</li><li>Grow while you glow – Opportunities for professional development at every step.</li><li>Live the resort life – We’ve got accommodation sorted if needed.</li><li>Daily treats – Enjoy delicious meals in our staff restaurant.</li><li>Take advantage of exclusive employee discounts on hotel stays worldwide, made possible through our partnership with a leading international hotel chain.</li></ul>Work the Winter Abroad – Ready for a new adventure? Discover exciting career programs made possible through our partnership.But before we meet, check out the main VALUES that represent the company and thus we are looking for in you:<ul><li>Teamwork – We’re stronger together!</li><li>Integrity – Do the right thing, even when no one is watching!</li><li>Respect – We honor all voices, and every idea counts!</li><li>Kindness – A smile goes a long way!</li><li>Creativity – If you can think outside the box and color outside the lines, you’re our kind of person!</li></ul>It’ shouldn’t be just a job, it should be a lifestyle!We are an equal opportunities employer – All applications will be considered as confidential.Only suitable candidates will be contacted.

Cooks A, B, C

We are looking for a Sous Chef to be responsible for the catering production quality of the Beach Club 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>

Beach Club, Sous Chef (6738)

The Commis Chef supports the kitchen brigade in food preparation and basic cooking tasks.Duties &amp; Responsibilities<ul><li>Assist in the preparation of ingredients, including washing, peeling, chopping, and portioning</li><li>Support senior chefs during cooking and plating of dishes</li><li>Maintain cleanliness and organization of workstations and kitchen equipment</li><li>Follow recipes, portion controls, and presentation standards as instructed</li><li>Ensure compliance with food safety, hygiene, and health regulations</li><li>Assist with stock rotation, storage, and basic inventory checks</li><li>Properly handle kitchen tools and equipment</li><li>Minimize waste and report shortages or quality issues to supervisors</li><li>Carry out additional kitchen tasks as assigned by senior chefs</li></ul>Requirements:<ul><li>Professionalism: Demonstrates respect, discipline, and reliability in the kitchen</li><li>Commitment to Quality: Takes pride in food preparation and presentation</li><li>Teamwork: Works cooperatively with colleagues to achieve kitchen objectives</li><li>Integrity: Adheres to food safety standards and kitchen policies</li><li>Continuous Improvement: Shows enthusiasm for learning and skill development</li><li>Basic culinary and knife skills</li><li>Time management and task prioritization</li><li>Attention to detail</li><li>Ability to follow instructions accurately</li><li>Adaptability and resilience in a demanding environment</li></ul>&nbsp;What we offer:<ul><li>A dynamic and collaborative work environment in a world-class luxury resort.</li><li>Career growth opportunities within One&amp;Only Resorts.</li><li>Continuous training and professional development.</li><li>Competitive salary and benefits package.</li><li>Private health insurance.</li><li>Exclusive discounts at partner businesses.</li></ul>

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