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.