Chef de Cuisine, Banquet Kitchen | One&Only Aesthesis, Athens
(16627)
At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn.
Wrapped in ancient mythology in the heart of the Athenian Riviera, where lavender lands meet sapphire waters and our collection of rooms, suites and villas embody the timeless glamour of the Aegean. 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.

JOB SUMMARY

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.

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.

• 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.