executive sous chef crete

Support to Executive Chef: Assist the Executive Chef in overseeing daily kitchen operations and maintaining the highest standards of food quality and presentation.

Kitchen Management: Supervise and coordinate culinary teams across all outlets, ensuring smooth workflow and consistency.

Menu & Recipe Development: Contribute to menu planning, recipe testing, and seasonal updates in alignment with culinary standards.

Training & Leadership: Recruit, train, and mentor kitchen employees, fostering a culture of excellence, teamwork, and continuous improvement.

Cost & Inventory Control: Monitor food costs, portion control, purchasing, and stock rotation to maximize efficiency and minimize waste.

Quality & Safety Compliance: Ensure strict adherence to food hygiene, safety, and sanitation standards in all kitchen areas.

Operational Support: Step in as acting Executive Chef when required, ensuring continuity in leadership and kitchen performance.

Qualifications & Experience

Previous experience as an Executive Sous Chef or Sous Chef in luxury hotels, resorts, or fine dining establishments.

Strong leadership and organizational skills with the ability to manage large teams.

In-depth knowledge of international cuisines, cooking techniques, and culinary trends.

Proven financial acumen with cost control and budget management experience.

Culinary degree or equivalent professional training.

Passion for food innovation and delivering exceptional guest experiences.

What we offer

Team

Becoming a member of an organization that cares about its people, the environment, and the local communities.

Grow

Have room to grow and develop via numerous opportunities for learning, professional development, and career advancement.

Care

Competitive remuneration package.

Accommodation & daily transportation.

Full board meals.

Departmental training.