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Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Leads development and training of team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved.&nbsp;CANDIDATE PROFILE&nbsp;&nbsp;Education and Experience• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.OR• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.&nbsp;CORE WORK ACTIVITIES&nbsp;Leading Pastry Culinary Team• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.• Encourages and builds mutual trust, respect, and cooperation among team members.• Serves as a role model to demonstrate appropriate behaviors.• Ensures and maintains the productivity level of employees.• Ensures employees understand expectations and parameters.• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.• Leads shifts while personally preparing food items and executing requests based on required specifications.• Supervises and coordinates activities of cooks and workers engaged in food preparation.&nbsp;Ensuring Culinary Standards and Responsibilities are Met• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.• Recognizes superior quality products, presentations and flavor.• Maintains food preparation handling and correct storage standards.• Maintains purchasing, receiving and food storage standards.• Supports procedures for food &amp; beverage portion and waste controls.• Follows proper handling and right temperature of all food products.• Supervises pastry preparation shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.• Ensures compliance with all applicable laws and regulations.• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.• Checks the quality of raw and cooked food products to ensure that standards are met.• Assists in determining how food should be presented and creates decorative food displays.&nbsp;Ensuring Exceptional Customer Service• Provides services that are above and beyond for customer satisfaction and retention.• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.• Sets a positive example for guest relations.• Empowers employees to provide excellent customer service.• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.• Strives to improve service performance.&nbsp;Maintaining Culinary Goals• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.• Develops specific goals and plans to prioritize, organize, and accomplish your work.• Trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.• Purchases appropriate supplies and manage inventories according to budget.&nbsp;Supports Training and Development Activities&nbsp;• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.• Ensures property policies are administered fairly and consistently.• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.&nbsp;Additional Responsibilities&nbsp;• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.• Analyzes information and evaluates results to choose the best solution and solve problems.• Brings issues to the attention of the department manager and Human Resources as necessary.• Attends and participates in all pertinent meetings.

Head Baker 26051189

Assist the Demi Chef de Partie, Chef de Partie in the preparation, production and service of food items of the Pastry kitchen within the designated area. The job holder must be familiar with all policies and procedures of the department, F&amp;B standards, Health &amp; Hygiene, Fire &amp; Safety standards.&nbsp;Key Duties and Responsibilities&nbsp;&nbsp;<ul><li>Follow the standard recipes, methods of preparation and presentation according to the department/hotel standard as laid down by the Sous Chef and Executive Pastry Chef , ensuring you are maintaining the relevant standards.</li><li>Be familiar with the menu and thoroughly know the ingredients, portion size, method of cooking, preparation time and presentation of item on the menu thereby ensuring the items are properly prepared and presented whether hot or cold or as the case might be. &nbsp;</li><li>Check daily all fridges and storerooms in the designated section ensure that the correct temperatures are being maintained and making sure all perishable items are in perfect condition. Take preventive action against loss whenever necessary.</li><li>Ensure and prevent the use of spoiled or contaminated products in any phase of food preparation. Double check with a senior chef should anything be in doubt regarding the quality and freshness of ingredients.</li><li>Be on duty according to the scheduled roster, correctly groomed and in a condition to perform assigned duties.</li><li>Prior to closure of the shift, ensure that all perishable items are properly cooled, stored and the working station is clean, tidy and up to standards and ensure that all machinery &amp; utensils are properly cleaned and sanitized to standards; this includes reporting of any damaged, non-functional equipment or shortage of smalls to the senior chef on duty.</li><li>To ensure that all Food Safety standards – HACCP / DIVERSEY or else are followed to the fullest.</li><li>Participate in ‘on-the-job’ training and mentoring from senior chefs to ensure that you perform at the required standards. &nbsp;</li><li>To assist with any other duties as required by the line manager or another member of the management team.</li></ul>Skills, Experience &amp; Educational Requirements&nbsp;<ul><li>Qualification in Commercial Pastry &amp; Bakery from an internationally recognized institution</li><li>Minimum 1 year of experience as commis</li><li>Knowledge of procedures and methods used in the preparation, production, presentation and storage of food items is required.</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>&nbsp;

Commis Chef, Pastry & Bakery | One&Only Aesthesis, Athens (18947)

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

Hostess | Ora By Ettore Botrini | One&Only Aesthesis, Athens (18938)

We are currently looking to recruit passionate and dynamic Front of House professionals (Head Waiters, Waiters, Assistant Waiters) who pride themselves on their ability to deliver extraordinary levels of customer service. The ideal candidates will possess high levels of energy and diligence, a spirit of cooperation and togetherness and a keen eye for detail. They will be enthusiastic individuals with excellent communication skills and fluency in English.Job Responsibilities:<ul><li>Providing a friendly and professional guest experience according to LHW standards.</li><li>Apply suggestive selling and upselling techniques adapted to guests, when required.</li><li>Handling complaints and issues of guests in a professional manner.</li><li>Monitoring pre - set and service procedures.</li><li>Always maintain outstanding hygiene to all work areas.</li><li>Cooperation with the rest of the restaurant staff and kitchen team.</li><li>Ensure supplies be on a par stock level.</li><li>Process POS and payment procedures (visa-American Express-MC-gift vouchers).</li></ul>Required qualifications:<ul><li>Valid experience in a similar position at upper-class hotels or restaurants.</li><li>Knowledge of hygiene and safety procedures.</li><li>Possession of all health certificates required.</li><li>Orientation to achieve goals.</li><li>Excellent POS knowledge.</li><li>Excellent command of both Greek and English. Any additional language knowledge is more than welcome.</li><li>Degree/ diploma in the hospitality sector or related field will be considered a plus.</li><li>Customer service mentality and guest satisfaction driven.</li><li>Professional appearance and behavior.</li><li>Ability to work in a busy environment.</li><li>Ability to spot and resolve problems efficiently.</li><li>Excellent organizational skills.</li><li>Dynamic personality, with a team spirit.</li><li>Reliable and consistent.</li><li>Eagerness to develop skills and to evolve in the hospitality industry.</li></ul>Katikies Offers:<ul><li>Competitive compensation package based on qualifications and experience.</li><li>Accommodation at fully equipped apartments.</li><li>Daily meals.</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.

Head Waiter / Waiter / Assistant Waiter - SANT.HW.W.AW

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. 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;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>&nbsp;

Demi Chef de Partie, Pastry | One&Only Aesthesis, Athens (18949)

As a Barista you will make and serve beverages, such as coffee and tea, explain menu items to the guests, clean, and attempt to ensure that guests are comfortable and satisfied.&nbsp;Why you’ll love F ZEEN KEFALONIAF ZEEN KEFALONIA is an adults and residence only haven surrounded by all shades of blue and green. Following a holistic well-being approach, we are aiming to create unforgettable F Zeen moments for our guests and introduce them to the Good Life, the art of living well and in harmony with nature and the world. F Zeen is a mindset sand a lifestyle ideal. The combination of personalized service paying high attention to detail with the tailored experiences make F ZEEN KEFALONIA an experience beyond than just a stay. We wouldn’t be able to fulfil our vision without our employees, who are the heart of our retreat. For this reason, we provide trainings from top experts as well as a competitive package of perks and benefits to all our staff members, encouraging creativity and passion for work.What you’ll do<ul><li>Greet guests as they enter&nbsp;</li><li>Give guests drink menus and answer their questions regarding ingredients&nbsp;</li><li>Take orders while paying attention to details (e.g. preferences of coffee blend, dairy and sugar ratios)&nbsp;</li><li>Prepare signature cocktails following recipes&nbsp;</li><li>Serve beverages&nbsp;</li><li>Breakfast coffee and juice preparation&nbsp;</li><li>Receive and process payments (cash and credit cards)&nbsp;</li><li>Keep the bar area clean&nbsp;</li><li>Maintain stock of clean mugs and plates&nbsp;</li><li>Check if brewing equipment operates properly and report any maintenance needs&nbsp;</li><li>Comply with health and safety regulations&nbsp;</li><li>Communicate guest feedback to managers&nbsp;</li></ul>What we are looking for<ul><li>Previous work experience as a Barista&nbsp;&nbsp;</li><li>Excellent knowledge of English language&nbsp;</li><li>Team spirit&nbsp;</li><li>Hands-on experience with brewing equipment&nbsp;</li><li>Excellent communication &amp; interpersonal skills&nbsp;</li><li>Positive, engaging personality, and professional appearance&nbsp;</li></ul>What we offer<ul><li>Positive working environment&nbsp;</li><li>Training and career development&nbsp;</li><li>Excellent opportunities for career progression&nbsp;</li><li>Competitive remuneration package&nbsp;</li><li>Single or double accommodation at fully equipped apartments&nbsp;</li><li>Daily meals&nbsp;</li><li>Uniforms&nbsp;</li><li>Transportation from and to the hotel for duty&nbsp;</li><li>Other seasonal perks &amp; benefits also in addition to results&nbsp;</li></ul>Join Our Team<ul><li>A team that is built on respect and excellent service over collaboration.</li><li>A team of likeminded individuals that are motivated to work as a unit to offer our guest unique vacations and unforgettable experiences.</li><li>A team of happy employees, that are driven within their working environment to contribute to a common goal</li><li>A team that celebrates achievements made individually and encourages positive attitude and integrity</li><li>A healthy environment where nature is the focal point, that encourages collaboration and teamwork, allowing space to breath</li><li>A mindful and considerate, people-oriented workplace</li><li>A family-run company with exceptional high standards both for the guests and the employees alike</li></ul>Send us your CV and be part of our team!

Barista

Room Service order takers represents the first point of contact to in room dining for all guests and are responsible to coordinate all service requirements addressed to room service department, Primarily responsible for guest orders via phone in order to provide guests with a memorable in-room dining experience, Inputs the orders through Micros, coordinates guest amenities, and organizes guest trays pick-ups on completion of meals in a timely manner Key Duties and Responsibilities<ul><li>Has excellent telephone skills; always adheres to the standard of telephone etiquette and&nbsp; uses the guests name whenever possible.</li><li>Ensures the phones are always covered by a trained staff member during breaks and meal periods</li><li>Ensure that the workplace and surrounding area are kept clean and organized.</li><li>Directly involved in the order taking and order placing process while dealing with guest requests and&nbsp; orders, courteously, efficiently and promptly</li><li>Input Guest orders in Micros and issue guest check for each order</li><li>Double checks each order to insure it is correct and complete</li><li>Ensure all special guest requests are very well explained to the kitchen via Micros.</li><li>In case of guests with dietary restrictions inform the Chef and all person concerned accordingly</li><li>Monitor guest orders and ensure that all guest orders are delivered within the quoted time.</li><li>Coordinate with housekeeping for pick-up of guest trays after completion of guest meals &amp;&nbsp; maintain the pick-up log and follow up with service staff for tray pick-ups.</li><li>Coordinate guest amenities with kitchen team and follow up with front desk and</li><li>Housekeeping of any room changes, cancelations, do not disturb rooms.</li><li>Be thoroughly familiar with all F&amp;B outlet menus, ingredients and method of preparation&nbsp; for each dish, wine list, as well as hours of operation for all the outlets</li><li>Be knowledgeable of all services, facilities and products offered by the hotel.</li><li>Accurately take F&amp;B orders by means of Phone, ensure that guest name, room number,&nbsp; time of order and delivery timings are clearly registered.</li><li>Consider the satisfaction of all guests by ensuring prompt, courteous and efficient service always</li><li>Display excellent conversation skills and always selling techniques</li><li>Communicate with the kitchen regarding menu questions, the length of wait and product availability</li><li>If the order has not been sent by the expected time, a call must be placed to the guest to apologies and&nbsp; re-evaluate the delivery time.</li><li>Perform any other assigned reasonable duties and responsibilities as assigned by supervisor/Manager</li><li>Flexible to work in other areas when required by the immediate supervisor/IRD Manager</li><li>Is familiar with various forms and communication essential to IRD operations (amenity forms,&nbsp; cakes, flowers etc.), informing all departments involved</li><li>Assist the IRD staff during peak times and help in coordinating and setting up MEP.</li><li>Takes the initiative to complete various tasks and assists colleagues during slow periods (polish silverware, glasses, folding napkins. etc.)</li><li>Maintain guest history (allergies, preferences etc)</li></ul> Skills, Experience &amp; Educational Requirements<ul><li>High school diploma or equivalent preferred.</li><li>Minimum 2 years of relevant experience</li><li>Excellent knowledge of English</li><li>Excellent oral communication skills required.</li><li>Positive interpersonal skills required.</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>

In Residence Dining, Order Taker | One&Only Aesthesis, Athens (18959)

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)

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

Job Ads Hotel Manager Greece, Catering / Food Service - Page 4

head baker 26051189

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