executive sous chef - athenaeum intercontinental athens

Key Responsibilities:

• Assist the Executive Chef in overseeing all culinary operations, ensuring high standards of quality and consistency.

• Substitute the Executive Chef during his absence.

• Contribute in the preparation and design of all food menus.

• Lead and inspire the culinary team to achieve excellence in food preparation, presentation, and service.

• Supervise kitchen staff and providing guidance.

• Coordinate shift planning, training, performance feedback.

• Maintain inventory levels, control food costs, and adhere to sanitation and safety standards.

• Foster a positive work environment focused on teamwork, communication, and mutual respect.

• Ability to manage multi-outlet culinary operations.

• Ability to follow all necessary policies and procedures relating to HACCP guidelines.

• Must be able to follow and implement all company’s policies and procedures. 

• Perform any other related duties, as requested by the hotel.

Qualifications:

• Proven experience as an Executive Sous Chef in a luxury hotel or upscale restaurant.

• Culinary degree or equivalent qualification from a recognized culinary institute.

• Strong leadership skills with the ability to motivate and mentor a diverse team.

• Excellent organizational and time management abilities.

• Passion for food and creativity in menu development.

• Knowledge of current culinary trends and techniques.

• Commitment to maintaining high standards of quality, cleanliness, and safety.

• Flexibility to work evenings, weekends, and holidays as required.

• Excellent Knowledge of both Greek and English language.

• Fully computer literate.

• Must be creative, organized, team player.