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Aoristou

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Orismenou

Internship

FullTime

OnSite

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Front Desk Operations: Manage check-ins, check-outs, and guest inquiries during the night shift, ensuring smooth service.Audit &amp; Reporting: Reconcile daily financial transactions, prepare night audit reports, and ensure accurate posting of all accounts.Guest Support: Respond to guest requests and issues promptly, maintaining high service standards.Safety &amp; Security: Monitor hotel premises during night hours, ensuring the safety of guests and employees.Collaboration: Coordinate with other departments for room status updates, special requests, and any overnight operational needs.Qualifications &amp; ExperienceProven&nbsp;experience in front office, accounting, or auditing in the hospitality industry preferred.Strong numerical, analytical, and reporting skills.Proficiency in hotel management systems and MS Office.Excellent communication and problem-solving skills.Ability to work independently, responsibly, and overnight shifts.What we offerTeamBecoming a member of an organization that cares about its people, the environment, and the local communities.GrowHave room to grow and develop via numerous opportunities for learning, professional development, and career advancement.CareCompetitive remuneration package.Accommodation &amp; daily transportation.Full board meals.Departmental training.

Night Auditor Corfu 

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)

Guest Welcome: Warmly greet guests upon arrival, creating a welcoming and relaxing atmosphere in line with spa standards.Reservations &amp; Scheduling: Manage spa bookings, appointments, and daily schedules efficiently using the spa’s reservation system.Guest Assistance: Provide information on treatments, therapists, spa facilities, and products. Guide guests through the check-in and check-out process.Communication: Coordinate with therapists and spa staff to ensure smooth operation of treatment schedules and guest flow.Administrative Duties: Handle payments, maintain accurate records, answer phone calls and emails, and ensure all front desk procedures are followed.Presentation &amp; Cleanliness: Maintain a tidy, elegant, and calming reception area at all times.Product Knowledge: Promote and recommend suitable spa treatments and retail products to enhance each guest’s wellness journey.Teamwork: Support the spa team by coordinating needs, communicating updates, and assisting colleagues when required.Qualifications &amp; ExperienceProven&nbsp;experience as a Spa Receptionist or in a similar role within luxury hospitality.Familiarity with reservation or booking systems (spa software experience is an advantage).Fluency in English; additional languages are a plus.Strong knowledge of spa treatments, services, and products.Excellent communication, customer service, and interpersonal skills.Strong organizational skills and attention to detail.Professional, discreet, and dedicated to delivering a premium guest experience.What we offerTeamBecoming a member of an organization that cares about its people, the environment, and the local communities.GrowHave room to grow and develop via numerous opportunities for learning, professional development, and career advancement.CareCompetitive remuneration package.Accommodation &amp; daily transportation.Full board meals.Departmental training.

Spa Receptionist

Key Responsibilities:&nbsp;<ul><li>Deliver superior service and maximize customer satisfaction.</li><li>Respond efficiently and accurately to guests’ complaints.</li><li>Organize and supervise shifts.</li><li>Prepare shift schedules.&nbsp;</li><li>Appraise staff performance and provide feedback to improve productivity.&nbsp;</li><li>Estimate future needs for goods, kitchen utensils and cleaning products.&nbsp;</li><li>Ensure compliance with sanitation and safety regulations.&nbsp;</li><li>Manage restaurant’s good image and suggest ways to improve it.</li><li>Control operational costs and identify measures to cut waste.&nbsp;</li><li>Create detailed reports on weekly, monthly and annual revenues and expenses.</li><li>Train new and current employees in proper customer service practices.</li><li>Implement policies and protocols that will maintain future restaurant operations.</li><li>Performing any other related duties as required by the F&amp;B department.</li></ul>&nbsp;Requirements:<ul><li>Proven 4+ years of working experience in a similar position in 5* Luxury Resorts or High-End Restaurants.</li><li>Extensive food and beverage (F&amp;B) knowledge.</li><li>Familiarity with restaurant management software, like Micros, Exclusivi etc.&nbsp;</li><li>Excellent knowledge of food safety and hygiene (HACCP principles preferred)</li><li>Strong leadership, motivational and people skills.</li><li>Acute financial management skills.&nbsp;</li><li>A BSc degree in Business Administration or Hospitality Management will be considered as a plus.&nbsp;</li><li>Excellent knowledge of the Greek and the English language – knowledge of other language will be considered as a plus.</li><li>Maintain a positive attitude under pressure and motivate team</li></ul>&nbsp;Compensation and Benefits:<ul><li>Fixed Term Contract (season 2026)</li><li>Career development opportunities.</li><li>Competitive salary based on experience.</li><li>Excellent working environment.</li><li>Accommodation and meals on all working days.</li><li>Transportation from/to staff houses</li></ul>

Restaurant Manager- Luxury Resort, Santorini

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;

Chef De Partie, Pastry (6651)

At H Hotels Collection, we are currently looking for a dynamic and experienced Front Office Manager to join our team. In this role, you will be responsible for overseeing all front office personnel and ensuring the efficient execution of daily operations. The Front Office Manager will lead and coordinate the activities of the front desk, guest relations, and telephone services, with a strong focus on meeting our guests expectations.What You’ll Be Responsible For:<ul><li>Ensuring the seamless operation of the Front Office Department.</li><li>Overseeing daily front desk activities, maintaining high standards of service and meeting guest expectations.</li><li>Leading and supervising the reception team, providing ongoing feedback to enhance service quality.</li><li>Ensuring full compliance with H Hotels Collection procedures and protocols at the front desk.</li><li>Engaging with guests to deliver exceptional service and uphold product excellence.</li><li>Handling and resolving any issues or challenges that may arise efficiently.</li><li>Coordinating with Reservations and Housekeeping to meet daily operational needs.</li><li>Fostering a culture of trust, respect, and collaboration among team members.</li><li>Building strong interdepartmental relationships and promoting teamwork.</li><li>Motivating and training staff to meet performance goals in both quality and productivity.</li></ul>What We’re Looking For:<ul><li>Bachelor’s degree in hospitality management or a related field.</li><li>Minimum of 2 years’ experience in a similar role within a 5-star hotel environment.</li><li>Solid understanding of hotel standards and procedures, including ISO 9001, 14001, and 22000 implementations.</li><li>Proficiency in PMS software, ideally Opera or similar reservation management systems.</li><li>Strong command of MS Office, particularly Excel and Word.</li><li>Excellent verbal and written communication skills in English; additional languages are an asset.</li><li>A customer-focused mindset with a passion for service excellence.</li><li>Proven ability to organize, coordinate, and lead teams in a fast-paced environment.</li><li>Outstanding interpersonal and communication skills to engage effectively with guests, staff, and departments.</li><li>Demonstrated leadership capabilities and a collaborative spirit.</li><li>Problem-solving skills to address guest concerns and team-related issues.</li></ul>Why Join Us:<ul><li>Competitive salary and career growth opportunities within a rapidly expanding hospitality group.</li><li>Accommodation and meals will be provided, if necessary.</li><li>Ongoing training aligned with our company’s standards and development goals.</li><li>A supportive work environment that values its people, the planet, and the local community.</li></ul>&nbsp;&nbsp;All applications and submitted information will be treated with strict confidentiality.

Front Office Manager

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

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

Pastry Sous Chef (Seasonal)

At&nbsp;Four Seasons Resort Mykonos we are seeking a highly engaged&nbsp;Housekeeping Floor Supervisor&nbsp;for the&nbsp;Season of 2026.What You Will Do<ul><li>Is directly responsible for the day-to-day key processes in his/her area of work.</li><li>Assists his/her supervisor in executing the day to day operational requirements.</li><li>Assumes training responsibilities when required; demonstrates a high degree of awareness of standards, promotes teamwork and acts as role model.</li><li>Attends all scheduled training sessions.</li><li>Actively offers operational, employee and customer (internal and external) related feedback to management.</li><li>Displays warmth, care and genuine enthusiasm when dealing with guests and internal customers; lives the Golden Rule.</li><li>Follows the hotel's code of conduct and grooming &amp; hygiene standards.</li><li>Is hands-on, assisting colleagues in crunch times; walks the talk.</li><li>Actively participates in briefings and meetings.</li><li>Maintains a clean and orderly work area and promotes a safe working environment.</li><li>Performs any additional duties as assigned.</li><li>Inspects guest rooms and public areas as assigned and in accordance with hotel standards; stocks and maintains the linen closet.</li><li>Possesses a high degree of product knowledge and relevant technical skills. Keeps abreast of events in the hotel.</li><li>Provides genuine hospitality and recognition in the work area. Promotes hotel services and products.</li></ul>What you will bring<ul><li>Very good verbal &amp; written communication skills in English are essential.</li><li>Fluent in English. Proficiency in Greek is an advantage.</li></ul>What We Offer<ul><li>Competitive salary and comprehensive benefits package.</li><li>Complimentary employee meals, bus transportation, uniform &amp; laundry services.</li><li>Ticket Restaurant monthly allowance</li><li>Complimentary nights at Four Seasons Hotels &amp; Resorts globally.</li><li>Employee recognition programs.</li><li>Opportunities for global travel through task forces and transfers.</li><li>Access to Four Seasons global training &amp; development programs.</li></ul>All Applicants must possess the legal right to work in Greece.

Housekeeping Floor Supervisor (Seasonal) REQ10365845

At Four Seasons Astir Palace Hotel Athens (ranked No. 17 in the World’s 50 Best Hotels), we are seeking a dedicated Storeroom Clerk to join our Purchasing Department for the Season 2026 (minimum 6 or 7 months contract). This position is vital to maintaining accurate inventory control, ensuring smooth operations, and supporting all hotel departments with timely delivery of goods.&nbsp;What You Will Do&nbsp; Check and manage all incoming goods, ensuring safe, sanitary, and organized storage of all items. Issue, store, and rotate goods in accordance with par levels and business needs, while maintaining accurate inventory records. Collaborate closely with the Receiving team and other Storeroom Clerks to ensure smooth operations. Maintain proper labeling, reduce spoilage, and ensure first-in-first-out (FIFO) stock rotation. Monitor inventory levels and prepare requisitions and purchase orders for the Director of Purchasing’s approval. Uphold safety standards, hotel hygiene regulations, and contribute to sustainability initiatives. Provide professional support to all departments and assist during peak times to guarantee seamless hotel operations.&nbsp;What You Bring&nbsp;<ul><li>A High School Diploma or equivalent experience is required.&nbsp;</li><li>Applicants must have European Passport or the legal right to work in Greece.&nbsp;</li><li>At least two years of full-time experience in a similar role, preferably in the hospitality industry.&nbsp;</li><li>Physically capable of performing tasks involving lifting, carrying, and extended periods of standing.&nbsp;</li><li>Fluency in English is essential; proficiency in Greek is an advantage.&nbsp;</li></ul>What We Offer&nbsp;<ul><li>Competitive Salary and comprehensive Benefits Package.&nbsp;</li><li>Complimentary Employee Meals, Bus Transportation, Uniform &amp; Laundry Services.&nbsp;</li><li>Ticket Restaurant monthly allowance of €100.&nbsp;</li><li>Complimentary Nights at Four Seasons Hotels &amp; Resorts globally to experience our world-class hospitality firsthand.&nbsp;</li><li>Employee Recognition Program.&nbsp;</li><li>Opportunities for Global Travel through Task Forces and Transfers.&nbsp;</li><li>Access to Four Seasons global Training &amp; Development programs.&nbsp;</li></ul>

Storeroom Clerk (Seasonal 2026)

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

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

Pastry Sous Chef (Seasonal) REQ10363703

As a Sous Chef, you will act as the right hand of the Executive Chef, ensuring the smooth and efficient operation of the kitchen. You will supervise all culinary activities, lead and motivate the kitchen brigade, and maintain high standards of food quality, presentation, and hygiene. This role is ideal for an experienced professional who thrives in a dynamic environment and contributes both operationally and creatively to menu execution and development.&nbsp;Key Responsibilities<ul><li>Support the Executive Chef in overseeing all kitchen operations and ensuring high culinary standards.</li><li>Supervise, train, and guide kitchen staff across all stations.</li><li>Coordinate daily food preparation and production to meet service requirements.</li><li>Ensure consistency in taste, quality, and presentation of all dishes.</li><li>Monitor adherence to food safety and hygiene practices (HACCP standards).</li><li>Assist in menu planning, recipe development, and cost control.</li><li>Ensure proper stock management, portioning, and waste control.</li><li>Maintain a clean, organized, and efficient working environment.</li><li>Step in for the Executive Chef when necessary.</li></ul>&nbsp;Requirements<ul><li>Proven experience of 3–5 years in a similar leadership role within a hotel or high-volume kitchen.</li><li>Strong knowledge of culinary techniques, kitchen operations, and food safety standards.</li><li>Excellent leadership and communication skills with the ability to motivate and support a team.</li><li>Ability to handle pressure and maintain high performance during peak service hours.</li><li>Organizational skills and attention to detail.</li><li>Creativity and willingness to contribute to menu innovation.</li><li>Professionalism, responsibility, and a strong team-oriented mindset.</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>

Sous Chef-Luxury Resort, Santorini

Four Seasons Resort Mykonos is seeking a Head Chef to oversee the planning, preparation, and execution of all culinary operations within their area of responsibility. You will play a key part in shaping and leading the team, enhancing guest experiences, and ensuring the highest standards of quality, safety, and creativity are met consistently.This role is responsible for overseeing daily kitchen operations, maintaining the highest levels of food quality, and driving innovation through menu development. The ideal candidate is a skilled leader with a passion for mentoring teams, executing flawless service, and upholding the craftsmanship and excellence that define Four Seasons.What you will do:·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Oversee daily kitchen operations, ensuring consistency and excellence across all dishes and service periods.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Play an integral role in the development and ongoing refinement of the restaurant’s menu, collaborating with the Executive Chef on seasonal and creative updates.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Provide effective leadership and mentorship to the kitchen brigade, conducting daily briefings and regular departmental meetings.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Uphold the highest standards of hygiene, cleanliness, and food safety practices in line with HACCP and company protocols.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Supervise production to ensure portioning, taste, presentation, and quality are always in line with Four Seasons’ standards.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Control food and labour costs through strategic planning, purchasing, and inventory management.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Support innovation through new ideas for services, special events, and guest experiences.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ensure guest satisfaction by engaging with diners when necessary and accommodating special dietary requirements or preferences.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Help drive the development of future culinary talent by identifying training needs and supporting career growth within the team.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Provide input into kitchen-related capital expenditure and operational enhancements.What you bring:·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Prior experience as a Chef de Cuisine or Senior Sous Chef in a high-end restaurant or luxury hotel environment.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; A proven ability to lead and inspire a team, with a passion for mentoring and developing others.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Exceptional culinary skills and creativity with a strong understanding of modern techniques and presentation.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Experience in menu design, cost control, and operational efficiency.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; A proactive and collaborative approach to problem-solving and continuous improvement.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Strong organizational and time management skills, with keen attention to detail.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Fluent in English; additional languages are a plus.

Head Chef (Seasonal)

The Team Leader is responsible to provide professional and customer focused service to our guests, ensuring their dining experience will become a memorable experience. He will work closely with the Culinary and Beverage teams to ensure One&amp;Only service standards exceed the experience of the guest.&nbsp;&nbsp;Key Duties and Responsibilities&nbsp;<ul><li>The Team Leader should lead by example and create an environment where all guests and employees feel comfortable, welcome and special.&nbsp;</li><li>To be proficient in the History of the Specialty Outlets and act as an ambassador to it.</li><li>Well knowledge of the Outlet’s menus and promotional activities.</li><li>Encourages and builds mutual trust, respect and cooperation among team members.</li><li>Ensures compliance with all food and beverage policies, standards and procedures by training, supervising follow-up and hands on management.</li><li>Assists the restaurant management with running the restaurant operation and completes all tasks, duties, responsibilities, and projects as assigned within set timelines.</li><li>To ensure the smooth preparation of the restaurant side-stations, mise-en-place and table set-ups as per outlets and One&amp;Only standards</li><li>Ensure the proper appearance and grooming of assigned ColleaguesTo ensure that all Food Safety standards – HCCP / DIVERSEY &nbsp; are followed to the fullest.</li><li>To assist with any other relevant duties&nbsp;</li></ul>&nbsp;Skills, Experience &amp; Educational Requirements&nbsp;<ul><li>At least 2 years’ experience at a similar level</li><li>Minimum 5 years’ experience in a restaurant or catering institution with recognized high standards</li><li>Excellent Communication skills</li><li>Excellent knowledge of English</li><li>Knowledge of catering operations and beverage practices within the catering industry&nbsp;</li><li>An understanding of the preparation, delivery and services associated with the highest standards found in international hospitality environment</li></ul>

Team Leader, Restaurant 1 6691

Key Responsibilities: The ideal candidate will be responsible for the smooth operation of the hotel, ensuring seamless customer service, problem-solving, and coordinating all hotel departments.Required Qualifications:<ul><li>Degree in Tourism Studies from a recognized institution (Greece or abroad).</li><li>5 years of experience in a similar position.</li><li>Excellent command of the English language and a second foreign language.</li><li>Advanced computer skills, including MS Office, and knowledge of PMS systems.</li><li>Strong knowledge and application of hygiene and food safety policies and procedures, including HACCP principles.</li><li>Very good knowledge of the hotel market and legislation.</li><li>Experience in business management (organization skills, human resource management, communication, negotiation, financial management, procurement, facility management, and designing new services/products aimed at increasing sales).</li><li>Experience in hotel pre-opening, staff training, and procedure implementation.</li><li>Experience in managing and utilizing Conference and Multifunctional spaces.</li></ul>Required Skills:<ul><li>Ability to adapt to the hotel’s operational standards and ways of working.</li><li>Attention to detail and methodical approach.</li><li>Ability to manage customer complaints.</li><li>Team spirit, cooperation, and adaptability under pressure.</li><li>Willingness to collaborate, positive attitude, and excellent communication skills.</li></ul>The Company Offers:<ul><li>Excellent working environment.</li><li>Year-round employment (preference will be given to permanent residents of Santorini).</li><li>Competitive salary package based on qualifications.</li><li>Continuous training and opportunities for professional growth.</li></ul>

Four Seasons Resort Mykonos is seeking a Head Chef to oversee the planning, preparation, and execution of all culinary operations within their area of responsibility. You will play a key part in shaping and leading the team, enhancing guest experiences, and ensuring the highest standards of quality, safety, and creativity are met consistently.This role is responsible for overseeing daily kitchen operations, maintaining the highest levels of food quality, and driving innovation through menu development. The ideal candidate is a skilled leader with a passion for mentoring teams, executing flawless service, and upholding the craftsmanship and excellence that define Four Seasons.What you will do:·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Oversee daily kitchen operations, ensuring consistency and excellence across all dishes and service periods.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Play an integral role in the development and ongoing refinement of the restaurant’s menu, collaborating with the Executive Chef on seasonal and creative updates.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Provide effective leadership and mentorship to the kitchen brigade, conducting daily briefings and regular departmental meetings.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Uphold the highest standards of hygiene, cleanliness, and food safety practices in line with HACCP and company protocols.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Supervise production to ensure portioning, taste, presentation, and quality are always in line with Four Seasons’ standards.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Control food and labour costs through strategic planning, purchasing, and inventory management.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Support innovation through new ideas for services, special events, and guest experiences.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ensure guest satisfaction by engaging with diners when necessary and accommodating special dietary requirements or preferences.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Help drive the development of future culinary talent by identifying training needs and supporting career growth within the team.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Provide input into kitchen-related capital expenditure and operational enhancements.What you bring:·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Prior experience as a Chef de Cuisine or Senior Sous Chef in a high-end restaurant or luxury hotel environment.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; A proven ability to lead and inspire a team, with a passion for mentoring and developing others.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Exceptional culinary skills and creativity with a strong understanding of modern techniques and presentation.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Experience in menu design, cost control, and operational efficiency.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; A proactive and collaborative approach to problem-solving and continuous improvement.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Strong organizational and time management skills, with keen attention to detail.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Fluent in English; additional languages are a plus.All applicants must possess the legal right to work in Greece.

Head Chef (Seasonal) REQ10363700

At Four Seasons Astir Palace Hotel Athens (ranked No. 17 in the World’s 50 Best Hotels), we are seeking a dedicated Storeroom Clerk to join our Purchasing Department for the Season 2026 (minimum 6 or 7 months contract). This position is vital to maintaining accurate inventory control, ensuring smooth operations, and supporting all hotel departments with timely delivery of goods.&nbsp;What You Will Do&nbsp; Check and manage all incoming goods, ensuring safe, sanitary, and organized storage of all items. Issue, store, and rotate goods in accordance with par levels and business needs, while maintaining accurate inventory records. Collaborate closely with the Receiving team and other Storeroom Clerks to ensure smooth operations. Maintain proper labeling, reduce spoilage, and ensure first-in-first-out (FIFO) stock rotation. Monitor inventory levels and prepare requisitions and purchase orders for the Director of Purchasing’s approval. Uphold safety standards, hotel hygiene regulations, and contribute to sustainability initiatives. Provide professional support to all departments and assist during peak times to guarantee seamless hotel operations.&nbsp;What You Bring&nbsp;<ul><li>A High School Diploma or equivalent experience is required.&nbsp;</li><li>Applicants must have European Passport or the legal right to work in Greece.&nbsp;</li><li>At least two years of full-time experience in a similar role, preferably in the hospitality industry.&nbsp;</li><li>Physically capable of performing tasks involving lifting, carrying, and extended periods of standing.&nbsp;</li><li>Fluency in English is essential; proficiency in Greek is an advantage.&nbsp;</li></ul>What We Offer&nbsp;<ul><li>Competitive Salary and comprehensive Benefits Package.&nbsp;</li><li>Complimentary Employee Meals, Bus Transportation, Uniform &amp; Laundry Services.&nbsp;</li><li>Ticket Restaurant monthly allowance of €100.&nbsp;</li><li>Complimentary Nights at Four Seasons Hotels &amp; Resorts globally to experience our world-class hospitality firsthand.&nbsp;</li><li>Employee Recognition Program.&nbsp;</li><li>Opportunities for Global Travel through Task Forces and Transfers.&nbsp;</li><li>Access to Four Seasons global Training &amp; Development programs.&nbsp;</li></ul>Schedule &amp; Hours&nbsp; Summer Seasonal Job – 5 working days per week, with 2 days off.&nbsp; Schedule is flexible and may change weekly according to business needs.&nbsp;If you are ready to contribute to the smooth operation of our storeroom while growing in a dynamic and world-class hospitality environment, we want to hear from you!&nbsp;

Storeroom Clerk (Seasonal 2026) REQ10363865

Tresor Hospitality, one of the leading Management and Consulting companies in Greece, on behalf of a new hotel on the island of Santorini, is looking for:Hotel ManagerKey Responsibilities:&nbsp;The ideal candidate will be responsible for the smooth operation of the hotel, ensuring seamless customer service, problem-solving, and coordinating all hotel departments.Required Qualifications:<ul><li>Degree in Tourism Studies from a recognized institution (Greece or abroad).</li><li>5 years of experience in a similar position.</li><li>Excellent command of the English language and a second foreign language.</li><li>Advanced computer skills, including MS Office, and knowledge of PMS systems.</li><li>Strong knowledge and application of hygiene and food safety policies and procedures, including HACCP principles.</li><li>Very good knowledge of the hotel market and legislation.</li><li>Experience in business management (organization skills, human resource management, communication, negotiation, financial management, procurement, facility management, and designing new services/products aimed at increasing sales).</li><li>Experience in hotel pre-opening, staff training, and procedure implementation.</li><li>Experience in managing and utilizing Conference and Multifunctional spaces.</li></ul>Required Skills:<ul><li>Ability to adapt to the hotel’s operational standards and ways of working.</li><li>Attention to detail and methodical approach.</li><li>Ability to manage customer complaints.</li><li>Team spirit, cooperation, and adaptability under pressure.</li><li>Willingness to collaborate, positive attitude, and excellent communication skills.</li></ul>The Company Offers:<ul><li>Excellent working environment.</li><li>Year-round employment (preference will be given to permanent residents of Santorini).</li><li>Competitive salary package based on qualifications.</li><li>Continuous training and opportunities for professional growth.</li></ul>

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