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Aoristou

Orismenou

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Guest Interaction: Provide attentive and friendly service, taking orders and ensuring guest satisfaction throughout the meal.Service Delivery: Serve food and beverages accurately and efficiently, following service standards.Wine &amp; Beverage Support: Offer basic wine and drink recommendations; coordinate with the sommelier for specialized service.Team Collaboration: Work closely with kitchen and service teams to ensure smooth and timely operations.Cleanliness &amp; Standards: Maintain a clean dining area and adhere to hygiene and safety protocols.Qualifications &amp; ExperiencePrevious experience in a restaurant, preferably in a hotel or fine dining environment.Fluency in English, with an additional language being a plus.Degree/Diploma in Hospitality/Tourism.Friendly and passionate personality, capable of seeing value in everyone and everything.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.

Waiter Kos 

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 serve beverages, including cocktails, wines, and specialty drinks, according to established recipes and standards</li><li>Provide exceptional customer service, ensuring a friendly and welcoming atmosphere</li><li>Maintain cleanliness and organization of the bar area</li><li>Monitor inventory and assist with stock management</li><li>Ensure compliance with health, safety, and hygiene regulations</li><li>Handle cash and process payments accurately</li></ul>Requirements<ul><li>Degree from a bartender school or similar</li><li>Knowledge and techniques of high level cocktails, knowledge of spirits and wine</li><li>At least 2 years of professional experience in a similar position in 5 * hotels or a la carte restaurants</li><li>Very good knowledge of English language</li><li>Knowledge of a second language would be an advantage</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.

Bartender

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>Supervise and oversee the daily activities of the kitchen staff, ensuring that all team members are effectively executing their responsibilities and adhering to established standards of performance.</li><li>Inspire and motivate the team by fostering a positive work environment.</li><li>Manage the kitchen staff by scheduling shifts, evaluating performance, facilitating cooperation among team members, and setting achievable goals that align with the overall objectives of the kitchen and restaurant.</li><li>Continuously monitor and assess both quality and quantity targets to ensure that they are consistently met or exceeded.</li><li>Diligently oversee food production processes, including ordering, cost management, quality assurance, and consistency checks on a daily basis to ensure that all culinary offerings meet the restaurant’s high standards.</li><li>Ensure strict adherence to HACCP procedures and Health Protocols within the kitchen area, prioritizing safety and hygiene to provide a safe environmen for both staff and guests.</li></ul>Requirements<ul><li>Degree from a relevant school</li><li>Experience in international and Greek cuisine, especially buffet</li><li>At least 2 years experience in 5-star hotels</li><li>Knowledge and experience in modern techniques for a la carte menus.</li><li>Essential knowledge of procedures and policies (ISO 22000, HACCP) regarding preparation, receipt, storage and sanitation of preparation and food areas.</li><li>Certificate of training in Health Protocols</li><li>Excellent knowledge of English and Greek.</li><li>Computer literacy is essential</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.

Sous Chef

At KOIA, we redefine luxury by harmonizing sophistication with the ancient wellness principles of Hippocrates. Nestled in the breathtaking landscapes of Kos, our resort is a sanctuary for guests seeking holistic well-being and rejuvenation. KOIA is more than a destination; it is a philosophy that emphasizes balance, sustainability and personalized care. Our resort offers guests a culinary experience that celebrates fresh, local ingredients and creative gastronomy.&nbsp;As a member of our Culinary team, you’ll have the opportunity to learn, grow and contribute to a kitchen that values innovation, collaboration and excellence. At KOIA, we value your expertise and offer a collaborative environment where your skills and passion for gastronomy can flourish.&nbsp;What you will be doing&nbsp;Your role in shaping the KOIA experience&nbsp;As Chef de Partie (Level A), you will play a key role in ensuring the preparation and presentation of exceptional dishes that reflect KOIA’s commitment to quality and creativity. Your leadership and culinary skills will contribute to the smooth operation of our kitchen and the satisfaction of our guests.&nbsp;Key responsibilities:<ul><li>Prepare and cook high-quality dishes according to the restaurant’s menu.</li><li>Supervise and guide the kitchen assistants.</li><li>Collaborate with the Head Chef to ensure smooth kitchen operations.</li><li>Manage raw materials, monitor inventory and place orders for supplies.</li><li>Adhere to food hygiene and safety standards (HACCP).</li><li>Ensure proper presentation and timely delivery of dishes.</li><li>Participate in the creation of new recipes and menu items.</li><li>Maintain cleanliness and organization in the kitchen.</li></ul>&nbsp;What you will bring to the teamYour skills and spirit&nbsp;We’re looking for a dedicated hospitality professional with:<ul><li>At least 3-5 years of experience in a 5-star hotel or √† la carte/fine dining restaurant.</li><li>Degree from a culinary school or related field.</li><li>Knowledge of hygiene standards and cooking techniques.</li><li>Ability to work under pressure and lead a team.</li><li>Professional appearance and strong organizational skills.</li></ul>&nbsp;What you will love about working herePerks that reflect our values&nbsp;At KOIA, we believe that our team deserves the same care and attention we provide to our guests. That’s why we offer:<ul><li>Competitive salary and performance-based incentives.</li><li>Opportunities for career growth and professional development through premium training programs.</li><li>A supportive and inclusive work environment that values your well-being.</li><li>The chance to contribute to our sustainability initiatives and make a meaningful impact.</li><li>An inspiring workplace surrounded by the serene beauty of Kos.</li></ul>&nbsp;Ready to Apply?Take the first step toward a rewarding career&nbsp;If you are ready to be part of a team that elevates hospitality to an art form and shapes extraordinary guest journeys, we warmly welcome you to join us. To apply, please submit your CV and a cover letter detailing your experience and passion for hospitality to manager@koiaresort.com.&nbsp;&nbsp;Together, let’s redefine luxury and craft unforgettable memories.&nbsp;

Chef de Partie (Level A)

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

At Four Seasons Astir Palace Hotel Athens, we are seeking a highly experienced Restaurant Manager to lead Pelagos Restaurant and Astron Bar &amp; Lounge as a permanent member of our team. You will set the strategic vision, manage operations and finances, drive revenue and profitability, and mentor the next generation of restaurant leaders. This role is central to the continued success and reputation of our Michelin-starred restaurant and sophisticated lounge.What You Will Do<ul><li>Own and execute the restaurant and bar concepts, ensuring exceptional guest experiences and operational excellence.</li><li>Develop strategic and financial goals, including revenue generation, GOR/GOP targets, and market positioning.</li><li>Collaborate closely with the Executive Chef, Sommelier, and Restaurant Marketing Manager to design menus, wine lists, and promotions.</li><li>Lead, train, and mentor front-of-house staff, fostering teamwork, excellence, and career development.</li><li>Maintain visibility during peak periods, engage with regular guests, and cultivate new relationships.</li><li>Manage operating costs, labor, and budgets effectively while maximizing profitability.</li><li>Oversee marketing, PR, and social media activities to enhance the visibility and reputation of the outlets.</li><li>Participate in local F&amp;B community and industry events.</li><li>Ensure compliance with health, safety, and service standards.</li></ul>What You Bring<ul><li>Bachelor’s degree in hotel or restaurant management, or equivalent vocational experience.</li><li>Minimum 3–5 years in a similar position, preferably in standalone or restaurant group environments.</li><li>WSET Level 2 or Court of Master Sommeliers – Introductory Sommelier Course preferred.</li><li>Proven leadership skills and ability to develop teams of service-driven professionals.</li><li>Strong financial acumen and understanding of P&amp;L statements.</li><li>Excellent communication, interpersonal, and guest engagement skills.</li><li>Passion for food and beverage, and knowledge of industry trends and market landscape.</li><li>European Passport or legal right to work in Greece.</li><li>Fluency in English; Greek is an advantage.</li></ul>What We Offer<ul><li>Competitive Salary &amp; Benefits, Employee Meals, Bus Transport, Uniform &amp; Laundry Services.</li><li>Ticket Restaurant allowance of €100/month.</li><li>Complimentary nights at Four Seasons Hotels &amp; Resorts globally.</li><li>Employee Recognition Program and access to global Training &amp; Development.</li></ul>Schedule &amp; Hours<ul><li>Permanent position – 5 working days/week with 2 days off. Flexible schedule based on operational needs.</li></ul>If you are passionate about leading a Michelin-starred restaurant, delivering world-class service, and mentoring a team of hospitality professionals, we want to hear from you!

Restaurant Manager - Pelagos Michelin Star Restaurant & Astron Bar and Lounge REQ10368044

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>Supervise the activities of the kitchen staff</li><li>Motivate and guides the team towards achieving exceptional service and guest satisfaction results</li><li>Manage kitchen staff (shifts, performance, cooperation, goals)</li><li>Monitor quality &amp;amp; quantity targets</li><li>Monitor food production, ordering, cost quality and consistency daily</li><li>Adherence to HACCP procedures and Health Protocols in the kitchen area</li></ul>Requirements<ul><li>Degree from a relevant school</li><li>Experience in international and Greek cuisine, especially buffet</li><li>At least 2 years&amp;#39; experience in 5-star hotels</li><li>Knowledge and experience in modern techniques for a la carte menus.</li><li>Essential knowledge of procedures and policies (ISO 22000, HACCP) regarding preparation, receipt, storage and sanitation of preparation and food areas.</li><li>Certificate of training in Health Protocols</li><li>Excellent knowledge of English and Greek.</li><li>Computer literacy is essential</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!

Employee Management:<ul><li>Lead, train, develop, and evaluate kitchen staff, including chefs and managers, to ensure compliance with Four Seasons’ cultural and core standards.</li><li>Participate in long-term strategic operational planning to achieve team goals and business objectives.</li></ul>Menu Development:<ul><li>Collaborate in menu planning and development, ensuring consistent quality and presentation of food through demonstration and production.</li><li>Work closely with Restaurant Chefs to stay aligned with current culinary trends and update menus accordingly.</li></ul>Cost Control:<ul><li>Manage labor and operating expenses through efficient scheduling, budget management, purchasing, and inventory control.</li><li>Oversee the preparation of monthly Menu Engineering Reports for the Food &amp; Beverage Division.</li></ul>Sanitation and Compliance:<ul><li>Ensure adherence to Four Seasons’ sanitation standards and local, state, and federal health regulations.</li><li>Maintain a clean, organized kitchen environment, focusing on safety and hygiene standards based on preferred partner e.g Ecosure, PWT etc.</li></ul>Quality Assurance:<ul><li>Implement systems to monitor and maintain consistent portion sizes and food quality.</li><li>Oversee food shipments, ensuring they meet established purchasing specifications.</li></ul>Communication and Coordination:<ul><li>Foster clear communication among kitchen staff, management, and other departments to ensure smooth operations.</li><li>Attend operational meetings to facilitate collaboration and coordination across departments.</li></ul>Standards and Conduct:<ul><li>Comply with Four Seasons Code of Conduct​</li></ul>Team Collaboration:<ul><li>Work harmoniously with colleagues and supervisors, contributing to a positive work environment.</li></ul>Executive Chef Support:<ul><li>In the absence of the Executive Chef, supervise the Stewarding Department and supports the Hygiene Manager in maintaining operational standards.</li></ul>Task Force Support:<ul><li>Provide support to other Four Seasons properties for openings or special assignments as needed.</li></ul>KNOWLEDGE AND SKILLS:<ul><li>Skills and Abilities:<ul><li>Strong knowledge of kitchen operations and Four Seasons’ cultural and core standards, policies, and procedures.</li><li>Proficiency with computer equipment and food &amp; beverage systems.</li><li>Ability to operate culinary production tools and equipment.</li><li>Fluent in English, both written and spoken.</li></ul></li><li>Supervision:<ul><li>Approx. 160 employees.</li></ul></li><li>Travel:<ul><li>Some travel may be required.</li></ul></li></ul>What we offer:&nbsp; •&nbsp;&nbsp; &nbsp;Competitive Salary, wages, and a comprehensive benefits package •&nbsp;&nbsp; &nbsp;Excellent Training and Development opportunities •&nbsp;&nbsp; &nbsp;Complimentary Accommodation at other Four Seasons Hotels and Resort •&nbsp;&nbsp; &nbsp;Complimentary Dry Cleaning for Employee Uniforms •&nbsp;&nbsp; &nbsp;Complimentary Employee Meals

Executive Sous Chef REQ10334098

Main responsibilities<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li><li>Ensures customer service consistent with the LHW standards.</li><li>Ensures full compliance to SOPs, policies (including security) and brand standards.</li><li>In charge of restaurant operations during all restaurant functions including mise en place (preparations) and service.</li><li>Assists in all training sessions organized by the F&amp;B / Restaurant Manager.</li><li>Responsible for cash handling.</li><li>In charge of controlling bar &amp; wine inventories.</li><li>Ensure that all restaurant &amp; bar areas, as well as furniture and equipment, are always clean and well maintained.</li><li>Ensure employees’ professional attitude and meeting company appearance and uniform standards.</li><li>Manage on-going profitability of Hotels, ensuring revenue and guest satisfaction targets are met.</li><li>Handles complaints and oversees the service recovery procedures.</li><li>Holds regular meetings to overview performance and propose corrective actions, if required.</li><li>Contributes to the achievement of financial goals by enforcing upselling techniques.</li></ul>Required Qualifications<ul><li>Professional Experience in fine dining establishments.</li><li>Minimum 2 years’ experience in a similar position.</li><li>Degree/ diploma in hotel management or a related field.</li><li>Ability to develop and analyze P&amp;L, Food Cost statements and relevant reports.</li><li>Working experience with POS systems (ideally Micros).</li><li>Ability to take decisions and act to meet financial targets.</li><li>Incessant will to improve operations and set higher goals.</li><li>Deep knowledge of and ability to adhere to health and safety regulations.</li><li>Ability to spot and resolve problems efficiently.</li><li>Ability to organize and control orders &amp; supplies.</li><li>Competence in managing a team that maintains the highest of standards under pressure.</li><li>Competence in employee training and development.</li><li>Outstanding people management skills and organizational skills.</li><li>Integrity, reliability &amp; a spirit of cooperation.</li><li>High levels of energy &amp; diligence.</li><li>A keen eye for detail.</li><li>Excellent communication skills and fluency in both Greek and English languages.</li></ul>Katikies Offers<ul><li>Competitive compensation package based on qualifications and experience.</li><li>Accommodation &amp; 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 a photo of yourself at hr@katikies.comAll applications will be treated in the strictest confidentiality.

Captain – SANT.CAP

We are seeking a motivated and enthusiastic Cook C to join our culinary team. The successful candidate will assist in food preparation and production, supporting the culinary team in delivering high-quality dishes to our guests. The ideal candidate will possess a strong work ethic, a passion for culinary arts, and the ability to thrive in a fast-paced kitchen environment.Key responsibilities<ul><li>Assist in the preparation and cooking of menu items, following established recipes and presentation standards.</li><li>Ensure all dishes are prepared with attention to detail, flavor, and presentation, maintaining quality and consistency standards.</li><li>Support the culinary team during busy service periods, assisting with food production and plating as needed.</li><li>Maintain cleanliness and organization of the kitchen area, including equipment, utensils, and workstations, adhering to safety and sanitation guidelines.</li><li>Assist with receiving, storing, and rotating food items, ensuring freshness and minimizing waste.</li><li>Collaborate with kitchen team members to ensure efficient operations and timely service.</li><li>Participate in training and development opportunities to enhance culinary skills and knowledge.</li></ul>Requirements<ul><li>Previous experience in a kitchen role, preferably in a hotel, restaurant, or similar culinary environment</li><li>Basic knowledge of culinary techniques and food preparation methods is preferred.</li><li>Ability to work effectively in a fast-paced kitchen environment, with a willingness to learn and grow</li><li>Attention to detail and a commitment to maintaining high standards of quality and consistency</li><li>Flexibility to work a variety of shifts, including evenings, weekends, and holidays</li><li>Knowledge of food safety and sanitation practices, with a focus on maintaining a clean and hygienic kitchen</li></ul>What we offer<ul><li>Competitive salary commensurate with experience</li><li>Comprehensive benefits package</li><li>Opportunities for professional development and advancement within the organization</li><li>A supportive and collaborative work environment</li><li>Meals provided during shifts</li><li>Employee discounts on hotel accommodations</li></ul>

Μάγειρας/σα Γ Κω

Μάγειρας/σα Γ Ερέτρια

Μάγειρας/σα Γ Κασσάνδρα

Μάγειρας/σα Γ Αττική

The Commis Chef is responsible for preparing and cooking basic dishes under the supervision of the senior kitchen team. The role is vital for supporting daily kitchen operations, maintaining hygiene standards and contributing to a smooth and efficient workflow.&nbsp;Key Responsibilities:<ul><li>Prepare ingredients and perform basic cooking tasks following set recipes.</li><li>Cook simple dishes following specific instructions and kitchen standards.</li><li>Regularly maintain cleanliness in the work area and sanitize kitchen equipment.</li><li>Assist with the storage and stock control of ingredients and supplies.</li><li>Work collaboratively with the kitchen team to ensure efficient service.</li><li>Perform any other related duties, as required by the Kitchen department.</li></ul>&nbsp;Requirements:<ul><li>Degree or diploma from a Culinary School.</li><li>Prior experience in a similar role is a plus.</li><li>Ability to organize tasks efficiently and work under pressure.</li><li>Strong team spirit and willingness to learn and cooperate.</li><li>Flexible schedule and adaptability.</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>

Commis Chef– Luxury Resort, Santorini

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

Μάγειρας/σα Γ Άγιος Νικόλαος

OROS Luxury Beach Resort follows the tradition of Pilot Hotels, a pioneer of Tourism in Crete.With over 30 years of operations, is established in the European market with many International awards.The resort spans an area of 100 hectares, between the beach and the mountains.300 rooms in 10 different categories with 4 restaurants, 3 bars, SPA &amp; Wellness, conference center and recreation facilities.Over 200 employees seize the opportunity to work in a pleasant, professional environment with opportunities to develop.GENERAL MISSION:Ensures that kitchen operations run smoothly and that guests receive a high standard of service Manages and motivates the kitchen teams to provide excellent services to guests. Ensures respect of hygiene, safety and food quality regulations.RESPONSIBILITIES:Guarantees a high standard of culinary services offered to guests including food hygiene, safety and quality in the hotel Manages and motivates the kitchen staff in order to offer a high standard of service to guests. Meeting the department's quantitative and qualitative targets• Manages stocks and supplies• Respects the productivity ratios as budgeted• Carries out inventories, inputs data and explains consumption differences• With the team, is continually looking for ways to improve costs and ratios while maintaining the high standard of serviceKEY RESPONSIBILITIES:• Organizes and supervises food preparations in line with the occupancy and consumption forecasts• Prepares dishes and/or supervises preparation• Supervises the different sections of the kitchen: production of hot and cold dishes, patisserie, dishwashing etc• In conjunction with the F&amp;B Manager, prepares the menus• Prepares the cooking instructions and ensures they are duty applied• Oversees the whole work shift : ensures respect of the maximum waiting times defined by the brand, checks the presentation and temperature of dishes, etc• Coordinates with restaurant serving staff in order to ensure that service runs smoothly• Ensures that all information is duly passed on to other departments as appropriate• Responsible for the hygienic and safe preparation of food within the outlet.• Be creative in the design and implementation of ongoing food concepts.• Implement quality control procedures.• Inspect method of food preparation and cooking at all meal periods.• Liaise with the Engineering as to maintenance within kitchen.• Inspect plate presentation and continually review and update when necessary.• Attend meetings as required.• Implement opportunities for quality Team Building• Ensure that all associates comply with the grooming and uniform standards• Assist in conducting development and performance reviews, identifying key personnel for further• development and structured career patting.• Implement and maintain training systems to ensure that associates have the necessary framework and skills to perform their job efficiently and effectively.• Liaise with the Executive Chef over the reparation of work schedules and annual leave schedules, ensuring they are within budget, business expectations and guidelines of the appropriate industrial legislation.• Implement opportunities for quality Team Building• Ensure that all associates comply with the grooming and uniform standards• Oversee the selection and appointment of new associates within the kitchen brigade.• Conduct regular staff meetings/briefings to keep all associates informed• Ensure compliance with legislated health and safety requirements within the workplace, paying• particular attention to Food Safety Legislation.• Comply with all Corporate and Hotel Standards and Procedures

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)

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

As a Restaurant Manager you will…<ul><li>Plan, implement and manage the overall daily operations</li><li>Manage and track inventory</li><li>Build and maintain strong relationships with visitors and clients</li><li>Suggest and implement new ideas</li><li>Onboard new personnel</li><li>Evaluate staff performance</li><li>Ensure safety and adherence to rules and regulations</li><li>Respond efficiently and accurately to guest’s complaints/needs</li><li>Organize and supervise staff shifts</li><li>Train the restaurant team on proper customer service practices in cooperation with the F &amp; B and HR managers</li><li>Communicate to Chef any issues regarding food quality or special requests</li><li>Keep a high standard of personal hygiene and appearance (grooming standards, clean uniform, body odors)</li><li>Enhance a teamwork environment, leading by example</li></ul>Entry Requirements:<ul><li>Degree/Diploma in hospitality/tourism will be an asset</li><li>3-4 years of experience in a managerial position in a fast paced environment</li><li>Excellent command of the Greek &amp; English language, both spoken and written</li><li>A second foreign language will be considered as a plus</li><li>Strong managerial and supervisory skills</li><li>Ability to manage a large and diverse group of individuals</li><li>Excellent organizational &amp; hosting skills, emotional intelligence and problem-solving skills.</li><li>Ability to build rapport with team and guests</li></ul>We offer:<ul><li>Single accommodation with AC, wi-fi, laundry access and&nbsp;access to our open-air gym</li><li>Continuous training opportunities (hard &amp; soft skills)</li><li>Free Counseling line for our employees and their relatives (mental health &amp; business psychology)</li><li>Company laptop &amp; mobile phone</li><li>Discounted Mini Market prices at our Employee dedicated market</li><li>Three meals per day at the staff restaurant</li></ul>​Why be part of our journey?It is a unique chance for you to work in one of the fastest growing hotel groups in Greece, alongside dedicated colleagues and professionals. Being a part of Andronis is not “just a job”. There is purpose, passion, and meaning in what we do. We place great emphasis on passion and team spirit – reasons why our well-rehearsed team has been together for many years.The goal Andronis set from the beginning is the provision of high-standard services for its customers, partners and the society of Santorini and Paros. A valuable pillar for Andronis is its staff, who are considered the most essential image of the company.​Our promise to youAndronis offers an energizing workplace adopting an open culture and transparent communication. We encourage a collaborative working environment while offering development opportunities for our employees. All our employees are treated with respect, while we strive to ensure you have the tools and resources you need to be successful.

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