chef de cuisine, banquet kitchen | one&only aesthesis, athens (16627)

The Chef de Cuisine – Banquet is responsible for the strategic culinary management of all banquet functions, ensuring operational excellence in food quality, production efficiency, cost control, and team development. This role requires a hands-on leader who will drive innovation in menu creation, maintain the highest food safety standards, and deliver an exceptional culinary experience across all catered events, weddings, corporate functions, and high-volume F&B activations.

Key Duties and Responsibilities
•    Lead all aspects of culinary production for banquet events, including planning, execution, and post-event analysis.
•    Develop bespoke menus tailored to a wide variety of functions and clientele, in alignment with event themes and dietary requirements.
•    Collaborate with the Events, Sales, and F&B teams to understand client needs and translate them into creative culinary solutions.
•    Ensure culinary deliverables align with contractual obligations, quality benchmarks, and brand standards.
•    Maintain operational oversight on food procurement, kitchen logistics, and inventory control specific to banquet operations.
•    Direct banquet kitchen staffing and scheduling to optimize labor while ensuring adequate coverage for concurrent events.
•    Conduct detailed pre-function briefings and post-function evaluations with culinary and service teams to reinforce continuous improvement.
•    Foster a culture of mentorship, training, and professional development for junior staff members.
•    Ensure full compliance with HACCP, Diversey, and other food hygiene and safety systems across all banquet kitchen operations.
•    Proactively manage and report on equipment maintenance, kitchen readiness, and operational risk mitigation.
•    Engage in cross-functional initiatives and support all resort's culinary departments as directed by the Executive Chef.
•    Maintain accurate costings and budget adherence while contributing to profit maximization strategies for the banquet segment.
•    Uphold company values and lead by example in professional conduct, grooming, punctuality, and work ethic.

Skills, Experience & Educational Requirements 
•    Professional culinary certification or diploma from a recognized culinary institution.
•    Minimum 4 years of experience in a leadership role focused on banquet or large-scale event catering.
•    A minimum of 10 years' progressive culinary experience in high-volume hospitality environments.
•    Strong knowledge of international cuisines, buffet concepts, plated banquet service, and live-action station trends.
•    Proven experience managing diverse teams and fostering a culture of excellence and accountability.
•    Advanced English communication skills, both written and verbal.
•    High level of organization, multitasking ability, and attention to detail.
•    Solid experience in food cost control, purchasing processes, and vendor management.
•    Prior experience with kitchen management systems and compliance-based software is a plus.

What we offer

• Competitive salary and benefits

• Comprehensive training and development opportunities

• Complimentary staff meals during shifts

• Private health insurance and prepaid bonus card

• Special discounts at partnered businesses

• An exciting work environment in one of the world’s most exclusive destinations