Chef de Cuisine, W Costa Navarino (2026) at Costa Navarino

Pylos, Peloponnese, Western Greece and the Ionian, Greece -

Full Time

Start Date

Immediate

Expiry Date

03 Mar, 26

Salary

0.0

Posted On

03 Dec, 25

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Creation, Recipe Development, Staff Management, Quality Control, Budget Management, Food Safety Regulations, Leadership Skills, Time Management, Catering Services, HACCP Standards, Kitchen Operations, Food Service Operations, Training Programs, Event Collaboration, Stock Management, Guest Experience

Industry

Hospitality

Description

Costa Navarino is in Messinia in the southwest Peloponnese, in one of the most unspoiled and breathtaking landscapes in the Mediterranean. It is currently home to four 5-star deluxe hotels, The Romanos, a Luxury Collection Resort and The Westin Resort at Navarino Dunes, W-Costa Navarino and Mandarin Oriental at Navarino Bay. In the coming years, more upscale branded hotels will be added to our portfolio, both in Messinia and Athens. Navarino Dunes Costa Navarino facilities include 766 bedroom units award winning Anazoe Spa, a 4,000m2 spa & thalassotherapy center, four multi-awarded, signature golf courses, over 20 fine dining venues, 5,000 m2 House of Events and a wide range of sports, such as the “Mouratoglou Tennis Center”, Bayern Munich football academy, Navarino Outdoor and many more. W Costa Navarino, exclusively for adults and young adults over 12 years old, offers 226 stylish rooms, 2 bedroom suites and 3 bedroom villas with infinity private pools, staged in the Bay of Navarino with stunning Ionian Sea views, The Watersports Center, The Away Spa and gym with a heated 25m-long lap pool, including the new Navarino Agora, an open marketplace with retail, street food, open-air cinema and exciting programming throughout the day and night. W Costa Navarino is seeking a Chef De Cuisine to make an impact on this job. The successful candidate will be responsible for the production of food and the quality of the assigned restaurant/department, providing the expected high standards of quality food management and agreed-upon kitchen operations, while maintaining effective cost practices, including kitchen procedures and task allocation. Proposes training programs for the development of staff practices and specialized skills in the field of food and kitchen management. Responsibilities Responsible for creating menus, creating corresponding recipes, and supervising the preparation of these recipes. Ensures that the goals of the project/department are achieved and that approved budget limits are adhered to. Responsible for guiding, motivating, and developing subordinates, fostering a positive work attitude. Responsible for the quality of products, stock, and materials required for the development and production of the restaurant's/department’s menus, ensuring that the standards expected by guests are met. Responsible for the daily ordering of stock to ensure consistent quality and effective cost management of the hotel’s/resort’s food and beverage services. Implements required procedures and quality controls across all shifts to ensure consistent production of quality service for customers. Responsible for the daily, weekly, and monthly allocation of staff duties and the shift schedule for the restaurant's/department’s kitchen. This schedule must effectively utilize available staff to maintain consistent production quality standards Ensures that daily stock records of the restaurant/department are maintained for effective kitchen management. Ensures that the management procedures and standards set by the resort are followed and implemented by the kitchen staff. Ensures that all equipment malfunctions and maintenance needs are reported and maintained according to manufacturer and company standards. Ensures full compliance with all food safety regulations – HACCP / DIVERSEY. Collaborates with event organizers and restaurant managers to develop methods and creative practices used in the production and delivery of the resort’s catering services, thereby contributing to a unique guest experience at the resort. Responsible for organizing and quality controlling the resort’s specialized catering events, including managing all special guest meal requirements, room service, and guest activity requirements. Assists with any other duties required by the Executive Chef or other management member. Minimum of 10 years’ experience in the sector, including a minimum of 2 years as a Chef De Cuisine in an international 5*hotel chain. Certified training as a Chef from a recognized institution. Ability to speak, write and converse freely in English. Ability to speak, write and converse freely in Greek is desirable. Good hygiene knowledge and HACCP Standards. Knowledge of food service operations and kitchen practices within the hospitality industry. Ability to manage the budget to ensure profitability. Demonstrate excellent leadership skills. Ability to manage time efficiently. What We Offer: Competitive Compensation Package Private Medical Plan Accommodation in the vicinity of Costa Navarino (for non-Messinian associates) Meals Provided On-site Personal & Professional Growth: Ongoing Training & Development Opportunities Potential for Task Force Assignments Abroad in Marriott Hotels Exposure to an International Work Environment Wellbeing & Perks: Use of Costa Navarino Facilities (subject to internal policies) Access to the Support Room – Online Wellness Platform Discounts at Marriott Hotels Worldwide

Responsibilities

The Chef de Cuisine is responsible for the production of food and the quality of the assigned restaurant, ensuring high standards of food management and kitchen operations. This role includes creating menus, supervising food preparation, and managing staff duties and schedules.