LastWeek

LastThreeDays

Today

Seasonal

Aoristou

FullTime

OnSite

Υπεύθυνοι Καταστημάτων - Ρόδος Η εταιρεία μας αναζητεί άτομο για υπεύθυνο καταστήματος. Απαραίτητα Προσόντα:<ul><li>Ικανότητα Επικοινωνίας και Διαχείρισης ανθρώπινου δυναμικού.</li><li>Γνώση&nbsp;λειτουργίας καταστημάτων εστίασης.</li><li>Εμπειρία στα συστήματα διαχείρισης ασφάλειας τροφίμων. (HACCP)</li><li>Προϋπηρεσία στο χώρο της εστίασης.</li><li>Ευελιξία στην διαχείριση κρίσεων.</li><li>Γνώση χειρισμού ηλεκτρονικού υπολογιστή.</li><li>Δυνατότητα εργασίας απογευματινές ώρες και υπό πίεση</li></ul>&nbsp;<ul><li>Παροχές:Δυνατότητα εξέλιξης</li><li>Σύγχρονο περιβάλλον εργασίας</li><li>Συνεχής εκπαίδευση</li><li>Παροχή γεύματος κατά τη διάρκεια της βάρδιας</li><li>Ανταγωνιστικό πακέτο αποδοχών</li></ul>

Υπεύθυνοι Καταστημάτων - Ρόδος

Job Responsibilities<ul><li>Works in the designated station as set by Executive Chef and Sous Chef,</li><li>Always possess a Can-Do attitude and work ethic at all Hotel’s areas and acts as an ambassador of Katikies Group,</li><li>Able to organize the assigned work area and efficiently put away orders,</li><li>Make sure that ordering and preparation sheets are fulfilled at the end of the shift,</li><li>Able to prepare and sells food within recommended time frames to meet Guest expectations,</li><li>Able to operate safely and effectively kitchen equipment like&nbsp;braising&nbsp;pan,&nbsp;baking&nbsp;ovens, stoves,&nbsp;grills, microwaves, fryers, meat slicers, water-bath circulators and Vacuum-pack machines,</li><li>Able to produce quality product in a timely and efficient manner for the guests or staff,</li><li>Responsible to maintain cleanliness, sanitation at the assigned work area,</li><li>Responsible for preparing and cooking all food items by the&nbsp;recipe&nbsp;and to specification,</li><li>Prepare ingredients for cooking, including portioning, chopping, and storing food,</li><li>Prepare all&nbsp;menu&nbsp;items by strictly following recipes and yield guide,</li><li>Cook food according to recipes, quality standards, presentation standards and food preparation checklist,</li><li>Slices, grind and cooks’ meats and vegetables using a full range of cooking methods,</li><li>Wash&nbsp;and peel fresh fruits, vegetables and also able to weigh, measure and&nbsp;mix&nbsp;ingredients on correct proportions,</li><li>Set-up the station with&nbsp;par&nbsp;stocks of menu items, and prepare the dishes designated for that station,</li><li>Checks supplies and prep lists and ensures all items are prepped in a timely fashion,</li><li>Replenishes service lines as needed and restocks and prepares the workstation for the next shift,</li><li>Ensures that all products are always stored properly in the correct location at the appropriate levels as well keep on order all health and safety regulation of labeling all prepped and just received goods,</li><li>Communicate any assistance needed during all periods and report any incidents to the Executive Chef &amp; Sous Chef to ensure optimum service to guests,</li><li>Check and ensure the correctness of the temperature of appliances and food,</li><li>Serve food in proper portions on to correct serving vessels and plates,</li><li>Wash and disinfect kitchen area, workstations, preparation tables, tools, knives, and all Kitchen equipment,</li><li>Maintain correct portion size and quality of the food to the hotel's standards.</li><li>Minimize waste and maintain controls to attain forecasted&nbsp;food cost,</li><li>Review&nbsp;status&nbsp;of work and follow-up actions required with the Executive Chef, Sous Chef and the coworkers, taking over your working station&nbsp; before ending the shift,</li><li>Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management.</li></ul>Job Requirements<ul><li>A minimum of 3 years working experience in a similar position,</li><li>Previous experience in a 5* Luxury Hotel is desirable,</li><li>Ability to read/follow recipes and instructions provided for execution,</li><li>Good hygiene knowledge and HACCP Standards,</li><li>Ability to work fast and with accuracy,</li><li>Give emphasis on precision,</li><li>High level of energy and ability to work under pressure,</li><li>Advanced organizational and interpersonal skills,</li><li>Excellent command of English language.</li></ul>Katikies Offers<ul><li>Competitive compensation package based on qualifications and experience,</li><li>Accommodation at equipped apartments,</li><li>Daily meals while Hotel on operation,</li><li>Pleasant working environment,</li><li>Supportive management,</li><li>Training and career development,</li><li>Excellent opportunities for career progression.</li></ul>Should you wish to be a member of our team, please send us your CV along with the respective job code and a photo of yourself at hr@katikies.comAll applications will be treated in the strictest confidentiality.

Chef de Partie – KAT.CH.PA

Job Responsibilities<ul><li>Works in the designated station as set by Executive Chef and Sous Chef,</li><li>Always possess a Can-Do attitude and work ethic at all Hotel’s areas and acts as an ambassador of Katikies Group,</li><li>Able to organize the assigned work area and efficiently put away orders,</li><li>Make sure that ordering and preparation sheets are fulfilled at the end of the shift,</li><li>Able to prepare and sells food within recommended time frames to meet Guest expectations,</li><li>Able to operate safely and effectively kitchen equipment like&nbsp;braising&nbsp;pan,&nbsp;baking&nbsp;ovens, stoves,&nbsp;grills, microwaves, fryers, meat slicers, water-bath circulators and Vacuum-pack machines,</li><li>Able to produce quality product in a timely and efficient manner for the guests or staff,</li><li>Responsible to maintain cleanliness, sanitation at the assigned work area,</li><li>Responsible for preparing and cooking all food items by the&nbsp;recipe&nbsp;and to specification,</li><li>Prepare ingredients for cooking, including portioning, chopping, and storing food,</li><li>Prepare all&nbsp;menu&nbsp;items by strictly following recipes and yield guide,</li><li>Cook food according to recipes, quality standards, presentation standards and food preparation checklist,</li><li>Slices, grind and cooks’ meats and vegetables using a full range of cooking methods,</li><li>Wash&nbsp;and peel fresh fruits, vegetables and also able to weigh, measure and&nbsp;mix&nbsp;ingredients on correct proportions,</li><li>Set-up the station with&nbsp;par&nbsp;stocks of menu items, and prepare the dishes designated for that station,</li><li>Checks supplies and prep lists and ensures all items are prepped in a timely fashion,</li><li>Replenishes service lines as needed and restocks and prepares the workstation for the next shift,</li><li>Ensures that all products are always stored properly in the correct location at the appropriate levels as well keep on order all health and safety regulation of labeling all prepped and just received goods,</li><li>Communicate any assistance needed during all periods and report any incidents to the Executive Chef &amp; Sous Chef to ensure optimum service to guests,</li><li>Check and ensure the correctness of the temperature of appliances and food,</li><li>Serve food in proper portions on to correct serving vessels and plates,</li><li>Wash and disinfect kitchen area, workstations, preparation tables, tools, knives, and all Kitchen equipment,</li><li>Maintain correct portion size and quality of the food to the hotel's standards.</li><li>Minimize waste and maintain controls to attain forecasted&nbsp;food cost,</li><li>Review&nbsp;status&nbsp;of work and follow-up actions required with the Executive Chef, Sous Chef and the coworkers, taking over your working station&nbsp; before ending the shift,</li><li>Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management.</li></ul>Job Requirements<ul><li>A minimum of 3 years working experience in a similar position,</li><li>Previous experience in a 5* Luxury Hotel is desirable,</li><li>Ability to read/follow recipes and instructions provided for execution,</li><li>Good hygiene knowledge and HACCP Standards,</li><li>Ability to work fast and with accuracy,</li><li>Give emphasis on precision,</li><li>High level of energy and ability to work under pressure,</li><li>Advanced organizational and interpersonal skills,</li><li>Excellent command of English language.</li></ul>Katikies Offers<ul><li>Competitive compensation package based on qualifications and experience,</li><li>Accommodation at equipped apartments,</li><li>Daily meals while Hotel on operation,</li><li>Pleasant working environment,</li><li>Supportive management,</li><li>Training and career development,</li><li>Excellent opportunities for career progression.</li></ul>Should you wish to be a member of our team, please send us your CV along with the respective job code and a photo of yourself at hr@katikies.comAll applications will be treated in the strictest confidentiality.

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)

The Pastry B supports the pastry team in the preparation of high-quality desserts, pastries, and bakery items, ensuring consistency and adherence to recipes and production standards. This role assists senior pastry staff in daily operations, maintains a clean and organized workstation, and contributes to the smooth and efficient workflow of the pastry department.&nbsp;&nbsp;Key Responsibilities:<ul><li>Assist in preparing pastries, desserts, and bakery items according to established recipes and guidelines.</li><li>Support Pastry A and the Pastry Sous Chef in daily production tasks and mise en place.</li><li>Ensure all products meet quality, taste, and presentation standards.</li><li>Maintain cleanliness and organization of workstations in line with hygiene and safety regulations.</li><li>Properly store raw materials and finished products, ensuring correct labeling and rotation</li><li>Follow kitchen procedures, timing, and instructions to support smooth service operations.</li><li>Assist with stock control and reporting low inventory to supervisors.</li><li>Perform any other related duties assigned by the Pastry Chef or Kitchen department.</li></ul>&nbsp;Requirements:<ul><li>Minimum 1–2 years of experience in a pastry or bakery role, ideally in a 5* hotel or high-end restaurant.</li><li>Diploma or certification from a Pastry &amp; Bakery School or culinary institute.</li><li>Good knowledge of basic pastry and baking techniques, with willingness to learn advanced methods.</li><li>Understanding of food safety, hygiene standards, and HACCP principles.</li><li>Strong attention to detail, consistency, and teamwork skills.</li><li>Ability to work efficiently in a fast-paced kitchen environment.</li><li>Basic command of English</li></ul>&nbsp;Company offers:<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>

Pastry Chef B’-Luxury Resort, Santorini

As a Chef de Partie, you will play a key role in the smooth operation of the kitchen by overseeing your designated station, ensuring high-quality dish execution, and supporting menu consistency. You will collaborate closely with the Sous Chef and Executive Chef, contributing your experience, creativity, and leadership to deliver an exceptional culinary experience for our guests.&nbsp;Key Responsibilities<ul><li>Prepare, cook, and present dishes according to the menu and the Executive Chef’s instructions.</li><li>Maintains consistency regarding the preparation and presentation of all menu items.</li><li>Ensures that all ingredients received by stores and suppliers are up to standards.</li><li>Effectively allocates work to subordinates.</li><li>Follows all necessary policies and procedures relating to HACCP guidelines.</li><li>Must be able to follow and implement all company’s policies and procedures.</li><li>Performs related duties and special projects as assigned&nbsp;by the Kitchen department.</li></ul>&nbsp;Requirements<ul><li>Proven, continuous experience in a similar role,&nbsp;in a luxury hotel or upscale restaurant.</li><li>Very good knowledge of A La Carte.</li><li>Culinary degree or equivalent qualification from a recognized culinary institute.</li><li>Excellent organizational and time management skills.</li><li>Knowledge of current culinary trends and techniques.</li><li>Very good knowledge of the Greek and the English language.</li><li>Available to work nights and weekends. ​​​​​​​</li></ul>&nbsp;Company offers:<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>

Chef de Partie-Luxury Resort, Santorini

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>

Θέσεις Εργασίας Σύμβουλος Λειτουργίας Καταστημάτων Νησιά Αιγαίου, Εστίαση

υπεύθυνοι καταστημάτων - ρόδος

Pizza Fan Greece

chef de partie – kat.ch.pa

Katikies

chef de partie – kat.ch.pa

Katikies

demi chef de partie, pastry (6652)

One&Only Resorts

chef de partie (6744)

One&Only Resorts

pastry chef b’-luxury resort, santorini

Donkey Hotels & Resorts

chef de partie-luxury resort, santorini

Donkey Hotels & Resorts

μάγειρας/σα γ κω

Zeus International Hotels & Resorts

Προσλαμβάνουν επίσης κοντά:

Jobily.gr

Για Εργοδότες

Για Υποψηφίους

Εταιρεία