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

Chef De Cuisine, Restaurant 4 

As a Restaurant Manager at Miraggio Thermal Spa Resort you are responsible for overseeing the daily operations of the restaurant, ensuring exceptional service, and providing guests with a memorable dining experience. Your role involves managing the restaurant team, maintaining quality standards, and optimizing profitability.Key Responsibilities:<ul><li>Staff Management:&nbsp;Recruit, train, schedule, and supervise restaurant staff, including servers, hosts/hostesses, and bartenders. Provide leadership, coaching, and performance feedback to maintain a professional and motivated team.</li><li>Guest Services:&nbsp;Ensure the delivery of exceptional guest service by overseeing the greeting, seating, and service of guests. Address guest concerns and ensure their dining experience meets or exceeds expectations.</li><li>Quality Assurance:&nbsp;Maintain the highest standards of food and beverage quality, presentation, and service. Monitor food preparation and presentation, ensuring consistency and adherence to menu specifications.</li><li>Order and Inventory Management:&nbsp;Oversee ordering, inventory control, and supplier relationships to manage costs effectively while maintaining product quality and availability.</li><li>Financial Management:&nbsp;Prepare and manage the restaurant's budget, monitor expenses, and maximize revenue. Handle cash and credit card transactions, maintain accurate financial records, and ensure proper cash handling procedures.</li><li>Menu and Beverage Knowledge: Stay updated on menu items, daily specials, wine selections, and cocktail offerings. Describe and recommend menu items and beverages to guests.</li><li>Table Maintenance:&nbsp;Maintain a clean and well-organized dining area, including table setup and resetting, cleanliness, and appropriate tableware and condiments.</li><li>Safety and Compliance:&nbsp;Ensure the restaurant's compliance with health and safety regulations, food safety standards, and responsible alcohol service. Address safety concerns and emergencies effectively.</li><li>Guest Feedback:&nbsp;Solicit and collect guest feedback on the dining experience. Analyze feedback to identify areas for improvement and implement changes as needed.</li></ul>&nbsp;Qualifications:<ul><li>Bachelor's degree in hospitality, tourism, or a related field is preferred.</li><li>Previous experience in restaurant management or a similar role in the hospitality or resort industry.</li><li>2-3 years minimum experience on similar position, leadership in hospitality strongly required.</li><li>Excellent knowledge of Greek and English languages. Third language will be considered accordingly.</li><li>Exceptional communication.</li><li>Familiarity with POS (Point of Sale) systems for order processing and cash handling.</li><li>Ability to prioritize tasks, work under pressure with provided resources, manage workload using own initiative and sufficiently cover a multitask position.</li><li>Availability to work in shifts, including evenings, weekends, and holidays.</li></ul>&nbsp;Additional Information:&nbsp;We offer a competitive compensation package, including salary, benefits, and opportunities for professional growth. We are an equal opportunity employer and are committed to diversity and inclusion in our workforce.If you are a dedicated and experienced professional in hospitality sector, with a passion for guest service&nbsp;join our team and be part of our journey towards excellence!&nbsp;All resumes will be handled with discretion. Only those who possess the above-mentioned requirements will qualify for an interview and be contacted in due time.We respect your privacy by adhering to the European Union General Data Protection Regulation (GDPR).

Restaurant Manager

Katikies is a stunning collection of seven authentic Greek properties located on the islands of Mykonos and Santorini. Their unique, magical spirit was inspired by the rush of feelings that the islands awaken in the heart of every traveler. Enduring, quintessential getaway destinations, these islands are brimming with romance, poetry, and singular experiences. Katikies provides emotions and memories that remain vivid long after the holiday ends, and its exclusive world is a tribute to the beauty of nature and humanity’s ability to bring out its full potential.&nbsp;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>Support the Chef de Partie or Sous Chef in the daily operation and work,</li><li>Work according to the menu specifications by the Chef de Partie,</li><li>Always keep work area in hygienic conditions according to the rules set by the hotel,</li><li>Control food stock and food cost in his section,</li><li>Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites,</li><li>Follow the instructions and recommendations from the immediate superiors to complete the daily tasks,</li><li>Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques,</li><li>Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions,</li><li>Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.</li></ul>Job Requirements<ul><li>A minimum of 2 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.

Demi Chef de Partie – KAT.DE.CHE.PA

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

We are seeking an experienced and service-driven Restaurant Manager who embodies Aman’s dedication to refined, intuitive and personalised hospitality to join Amanzoe, in the Peloponnese, Greece. Reporting to the Food and Beverage Manager, the Restaurant Manager oversees all daily restaurant operations, leads the team in delivering exceptional dining experiences and is accountable for the restaurant’s financial performance, including revenue maximisation and cost control. This leadership position requires strong operational expertise, exceptional communication skills and a commitment to upholding Aman’s elevated service standards.Responsibilities<ul><li>Lead and motivate the restaurant team to deliver warm, professional and personalised service.</li><li>Ensure that all dining areas are consistently prepared, clean and arranged according to Aman standards.</li><li>Oversee daily operations and coordinate service flow across the restaurant.</li><li>Uphold fine dining standards and ensure colleagues consistently follow service procedures.</li><li>Demonstrate strong knowledge of wines, spirits and cocktails, supporting the team in guest interactions.</li><li>Manage reservations and collaborate closely with the Restaurant Coordinator.</li><li>Monitor financial performance, maximise revenue opportunities and manage cost control measures.</li><li>Conduct daily briefings, maintain clear communication and ensure smooth shift transitions.</li><li>Handle guest inquiries and concerns promptly, professionally and thoughtfully.</li><li>Support training and development of colleagues to enhance service quality.</li><li>Ensure compliance with hygiene, safety and operational procedures.</li><li>Collaborate with the culinary and broader Food and Beverage teams to deliver seamless service.</li><li>Maintain accurate records, reports and operational documentation.</li></ul>Requirements<ul><li>Minimum 3 years of experience as a Restaurant Manager or in a similar leadership role within a luxury hotel or high-end restaurant.</li><li>Strong knowledge of fine dining service standards, wines, spirits and cocktail preparation.</li><li>A degree in Hospitality Management from a recognised institution.</li><li>Fluency in written and verbal Greek and English.</li><li>Knowledge of an additional language such as French, Italian or Spanish is an advantage.</li><li>Proficiency in Micros systems is mandatory.</li><li>Excellent interpersonal, leadership and communication skills.</li><li>Strong organisational, time management and problem-solving abilities.</li><li>Detail-oriented, culturally sensitive and committed to delivering exceptional guest experiences.</li><li>Ability to remain calm under pressure and lead teams effectively.</li><li>You must have the legal right to work in Greece.</li></ul>BenefitsAt Aman Group, we believe that our colleagues are at the core of our success. We offer a competitive benefits including exciting international career opportunities in a company that is expanding rapidly. We prioritise and support your career journey, making you feel valued, included and at home.<ul><li>Discount on Food and Beverage outlets.</li><li>Discount on Aman Retail 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 various restaurants and local stores.</li><li>Colleague events including Party and Family Day.</li><li>Access to Open Sesame training platform.</li><li>Access to eCornell.</li><li>Single accommodation.</li><li>Monthly utility allowance (electricity and water).</li><li>Meal and coffee breaks while on duty.</li><li>Colleague bus transport.</li></ul>If you thrive in an ultra-luxury environment and are passionate about warm and personalised hospitality where every detail matters, we invite you to apply to join us on our journey.

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

Demi Chef de Partie, ATRIA (6745)

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.

Scorpios is seeking a Doorman responsible for ensuring guests' compliance with age and entry requirements, including ID checks and, when necessary, security screenings. This role involves managing guest admittance, maintaining occupancy limits, and making discretionary decisions about entry based on Scorpios policies and local law regulations.&nbsp;&nbsp;Opportunities For All&nbsp;Scorpios was created to bring diverse communities of people together, and we take the same approach when building our teams. We thrive on differences and believe it is critical to our success as a global company. Scorpios is proud to be an equal opportunity workplace that seeks to recruit, develop, and retain the most talented people from a variety of backgrounds, perspectives, and skills. We therefore encourage applications from all genders, races, religions, ages, and sexual orientations, as well as parents, veterans, people living with disabilities, and any other groups that could bring diverse perspectives to our business.&nbsp;&nbsp;Responsibilities&nbsp;Quality and Execution Support:&nbsp;<ul><li>Adhering to entry requirements in line with local laws and Scorpios’ standards.</li><li>Managing guest entry and enforcing Scorpios policies, including dress code and behaviour.</li><li>Interacting with guests professionally and courteously, upholding Scorpios’ commitment to excellent service and a welcoming atmosphere.</li></ul>&nbsp;Operational Support:<ul><li>Efficiently coordinating with the security team for smooth crowd control and ensuring a safe environment.</li><li>Assisting in emergency situations, adhering to Scorpios' safety protocols and procedures.</li><li>Maintaining clear communication with management and other team members to uphold operational standards.</li></ul>&nbsp;Candidate Profile&nbsp;<ul><li>Excellent communication and team skills.</li><li>Good at surveillance and staying alert.</li><li>Stays calm under pressure.</li><li>Dedicated to Scorpios' values and safety standards.</li><li>Loyal, trustworthy, and reliable.</li></ul>Requirements<ul><li>Proven experience in a similar role.</li><li>Ability to handle high-pressure situations calmly and efficiently.</li><li>Familiarity with security protocols and procedures.</li></ul>&nbsp;Benefits&nbsp;Scorpios offers a competitive salary with career development opportunities, based on the candidate's qualifications and skills. By joining our team, you will have the opportunity to work in a stimulating and motivating environment which values and is committed towards its employees.&nbsp;&nbsp;Scorpios offers a seasonal working contract.

Doorman

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>Assist the Executive Pastry Chef in overseeing daily pastry and dessert production, ensuring consistency, quality, and presentation.</li><li>Participate in the development and execution of creative dessert menus aligned with the hotel’s concept and standards.</li><li>Supervise and support the pastry team during daily operations, helping maintain high performance and craftsmanship.</li><li>Monitor stock levels, ingredient usage, and assist in cost-effective management of resources.</li><li>Maintain cleanliness, hygiene, and safety standards in all pastry areas, ensuring HACCP compliance.</li><li>Collaborate with the Executive Chef and other departments for menu planning, special events, and seasonal offerings.</li><li>Support in menu costing, portion control, and implementing operational standards set by the Executive Pastry Chef.</li><li>Assist in creating signature desserts for marketing initiatives, special presentations, and themed events.</li></ul>Requirements<ul><li>Previous experience as a Pastry Chef, Junior Pastry Chef, or Pastry Cook in a 4* or 5* hotel or fine dining environment.</li><li>Strong knowledge of modern pastry techniques and international dessert trends.</li><li>Good organizational, leadership, and teamwork skills.</li><li>Creativity, passion for desserts, and commitment to high quality.</li><li>Excellent communication skills and team spirit.</li><li>Flexibility to work in a fast-paced environment, including weekends and holidays.</li><li>Degree or diploma in Pastry Arts or Culinary Arts is an asset.</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!We are an equal opportunities employer – All applications will be considered as confidential.Only suitable candidates will be contacted.

Pastry Sous Chef

As a Demi Chef de Partie (À la Carte), you will support the daily production of the kitchen by preparing ingredients, executing basic cooking tasks, and maintaining strong hygiene standards. This role is ideal for someone who is eager to develop their skills, work alongside experienced chefs, and grow within a structured and professional kitchen environment.&nbsp;Key Responsibilities<ul><li>Prepare and cook dishes according to à la carte menu specifications and hotel standards.</li><li>Ensure your station is clean, organized, and stocked for smooth service.</li><li>Follow all food safety and hygiene regulations meticulously.</li><li>Support efficient kitchen operations during busy service hours.</li><li>Help manage ingredient preparation and inventory control.</li><li>Work closely with the team to deliver timely and high-quality dishes.</li><li>Performs related duties and special projects as assigned by the Kitchen department.</li></ul>&nbsp;Requirements<ul><li>Previous experience in an à la carte or similar kitchen environment preferred.</li><li>Graduate of a Culinary School.</li><li>Ability to work well under pressure and as part of a team.</li><li>Flexibility to work various shifts, including evenings and weekends.</li><li>Excellent knowledge of the Greek and good knowledge of the English language.</li><li>A proactive, reliable, and team-focused attitude.</li></ul>&nbsp;Company offers:<ul><li>Fixed Term Contract (season 2026)</li><li>Career development opportunities.</li><li>Excellent working environment.</li><li>Accommodation and meals on all working days.</li><li>Transportation from/to staff houses.</li></ul>

Demi Chef de Partie (À la Carte)-Luxury Resort, Santorini

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>Prepare and bake a wide variety of pastries, desserts, and other baked goods to the highest standards.</li><li>Develop new recipes and menus, ensuring quality and presentation of all items.</li><li>Oversee and manage the pastry kitchen, ensuring cleanliness and organization.</li><li>Monitor and control inventory levels to ensure smooth operations.</li><li>Train, mentor and supervise junior pastry staff and kitchen assistants</li><li>Ensure strict compliance with health and safety standards.</li><li>Collaborate with other kitchen members to ensure seamless service.</li><li>Collaborate with Executive Pastry Chef in developing annual marketing strategies and plans that effectively align with our organizational goals and objectives, ensuring a cohesive approach to reaching our target audience and maximizing brand awareness.</li><li>Support on budgets and promotional activities related to the pastry section.</li><li>Participate in the planning and execution of pastry production for hotel events, banquets, and special occasions, ensuring timely and flawless delivery</li><li>Maintain accurate inventory levels and coordinate with suppliers to ensure timely availability of high-quality ingredients.</li></ul>Requirements<ul><li>Proven experience as a Pastry Chef or similar role in a high-end restaurant or hotel.</li><li>Degree in culinary arts or related field preferred.</li><li>Excellent knowledge of pastry and baking techniques.</li><li>Ability to train and inspire junior staff.</li><li>Creativity and passion for developing innovative desserts and pastries.</li><li>Knowledge of food safety and hygiene regulations.</li></ul>Benefits&nbsp;At 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!We are an equal opportunities employer – All applications will be considered as confidential.Only suitable candidates will be contacted.

Pastry Chef de Partie

Responsible to produce foods within designated area and preparation of dishes in accordance with the stipulated recipes or instructions from Senior Kitchen staff as per menu requirements. Maintain a high standard of production, quality, presentation and cleanliness laid down by the Executive Chef.&nbsp;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.&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 cookery 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>&nbsp;

Demi Chef De Partie Pastry, Season 2026 Opportunities | One&Only Aesthesis, Athens 18460

Responsible to produce foods within designated area and preparation of dishes in accordance with the stipulated recipes or instructions from Senior Kitchen staff as per menu requirements. Maintain a high standard of production, quality, presentation, and cleanliness laid down by the Executive Chef. The position is seasonal.&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.</li><li>Enhance the reputation of the outlet under the guidance of the Sous and Executive Chefs.&nbsp;</li><li>Allocate work to subordinates, observing their working methods and productivity.</li><li>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>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>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.</li><li>To assist with any other duties as required by the Executive Chef or another member of the management team. &nbsp;</li></ul>Skills, Experience &amp; Educational Requirements&nbsp;<ul><li>Qualification in professional cookery or similar from a recognized training institute. &nbsp;</li><li>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>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.</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>Proficiency English is essential.&nbsp;</li></ul>

Chef De Partie, Season 2026 Opportunities | ORA By Ettore Botrini | One&Only Aesthesis, Athens 18289

Numo Ierapetra, Curio Collection by Hilton, is an adults-only escape that shines a fresh light on the hidden gem of southern Crete. Nestled along sun-soaked shores and framed by lush evergreen gardens, our resort blends barefoot luxury with earthy design and a vibrant atmosphere. It’s where modern style meets the laid-back charm of Ierapetra, perfect for those looking to unwind in style.Get the chance to work in the hotel that was awarded the silver in Best Hotel to Work In in 2024 at the Greek Hotel of the Year Awards.Key Responsibilities<ul><li>Prepare and bake a wide variety of pastries, desserts, and other baked goods.</li><li>Develop new recipes and menu items, ensuring quality and presentation of all items.</li><li>Oversee and manage the pastry kitchen, ensuring cleanliness and organization.</li><li>Monitor and control inventory levels to ensure smooth operations.</li><li>Train and supervise junior pastry staff and kitchen assistants.</li><li>Ensure compliance with health and safety standards.</li><li>Collaborate with other kitchen staff to ensure seamless service.</li></ul>Requirements<ul><li>Proven experience as a Pastry Chef or similar role in a high-end restaurant or hotel.</li><li>Degree in culinary arts or related field preferred.</li><li>Excellent knowledge of pastry and baking techniques.</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><li>Access special hotel rates worldwide&nbsp;– exclusively for our team members.</li><li>Winter Work Abroad&nbsp;– explore exciting hotel career opportunities.</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!

Pastry Cooks A, B, C

At Four Seasons Astir Palace Hotel Athens (ranked No. 17 in the World’s 50 Best Hotels), we are looking for an exceptional Restaurant Chef to take the helm of our vibrant Helios Restaurant. This is a full-time, permanent leadership position designed for a culinary professional who thrives on innovation, precision, and the art of hospitality.What You Will Do<ul><li>Recruit, train, motivate, supervise, and discipline all chefs directly or indirectly involved in outlet operations.</li><li>Plan, develop, and standardize all outlet recipes in collaboration with the Executive Chef, ensuring compliance with quality standards and food cost guidelines.</li><li>Continuously develop new menu items based on seasonality, market trends, and departmental needs.</li><li>Ensure correct, consistent preparation and presentation of all food items in accordance with established standards.</li><li>Communicate regularly with the Executive Chef and receive feedback from the Executive Chef and Director of Food &amp; Beverage.</li><li>Foster excellent teamwork and professional relationships within the food production department, providing guidance and leadership to staff.</li><li>Conduct ongoing inspections of taste, temperature, and visual presentation, ensuring uniformity and adherence to portion control standards.</li><li>Supervise and actively participate in the daily requisition of food, non-food, and stewarding supplies.</li><li>Ensure full compliance with H.A.C.C.P. standards, including accurate record keeping, and maintain a clean, safe, and organized work environment always.</li><li>Ensure all kitchen equipment is properly maintained and fully operational.</li></ul>What You Bring&nbsp;<ul><li>A High School Diploma or equivalent is&nbsp;required.&nbsp;</li><li>Previous&nbsp;experience in a similar role, preferably within the hospitality industry, is an advantage.&nbsp;</li><li>Fluency in English is essential.&nbsp;</li></ul>What We&nbsp;Offer&nbsp;<ul><li>Competitive Salary and Yearly Bonus</li><li>Comprehensive Benefits Package.&nbsp;</li><li>Complimentary Employee Meals, Bus Transportation, Uniform &amp; Laundry Services.&nbsp;</li><li>Complimentary Nights at Four Seasons Hotels &amp; Resorts globally to experience&nbsp;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&nbsp;global&nbsp;Training &amp; Development programs.&nbsp;</li></ul>Schedule &amp; Hours&nbsp;<ul><li>Schedule is flexible and may change weekly according to business needs.&nbsp;</li></ul>At Four Seasons, we believe our people are our greatest asset. If you are ready to lead with heart, drive operational excellence, and thrive in a dynamic, world-class environment, we would love to discuss your future as our Restaurant Chef.

Restaurant Chef (Helios) REQ10367599

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)

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

Chef de Partie (6744)

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

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