Sous Chef - Domes Miramare Corfu at Domes Resorts & Reserves

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

Full Time

Start Date

Immediate

Expiry Date

17 Jul, 26

Salary

0.0

Posted On

18 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen management, Menu development, Food safety, Staff supervision, Inventory management, Culinary techniques, Leadership, Team training, Cost control, Hygiene standards, MS Office, POS systems, Fine dining, High-volume cooking, Workflow organization, Quality control

Industry

Hospitality

Description

Welcome to Domes! Domes Resorts is one of the most awarded and leading lifestyle hospitality brands in Greece, and one of the fastest up-and-coming in Europe. With presence in Crete, Ionian Islands, Chalkidiki, Cyclades, Athens and Portugal, all our destinations have been handpicked with a culture to share and inspire by creating curated concepts and signature experiences through our 4 innovative brands and our affiliation with the biggest hospitality brands like Marriott & Hilton. Our people constitute a key element of our success. We strongly support the power of our team, offering young people the chance to grow and own their career journey in a progressive & innovative working environment with passion, humbleness, and perseverance. Teamwork, integrity and career development are only some of the reasons that close to 2000 employees, each year, trust their future with us. Domes Resorts are now hiring a Sous Chef for Domes Miramare Corfu. We are looking for a highly energetic, results driven and experienced Sous Chef to join our hospitality group, which is focused on offering a luxurious experience for our guests. The Role: At Domes Resorts the Sous Chef is acting as the second-in-command to the Chef de Cuisine or Head Chef. The Sous Chef oversees the preparation and presentation of dishes, supervises kitchen staff, and ensures that the culinary standards are consistently met. This position requires a combination of culinary expertise, organizational skills, leadership abilities, and a deep understanding of kitchen operations. Some of the responsibilities: Operational Management and Kitchen Supervision Assist the Head Chef in daily kitchen management, including scheduling, staff assignments, workflow organization and developing creative and seasonal menus while meeting customer preferences and dietary requirements. Oversee and participate in the preparation, cooking, and plating of dishes according to established recipes and standards. Ensure proper portion control and food presentation. Conduct regular inspections of food items to ensure freshness, quality, and adherence to food safety standards. Monitor inventory levels and coordinate with suppliers to maintain adequate stock of ingredients. Food Safety & Inventory Ensure proper handling, storage, and labeling of ingredients to prevent cross-contamination. Conduct regular kitchen audits and hygiene inspections, addressing any compliance issue. Assist in managing kitchen inventory, ensuring stock levels are maintained efficiently. Work closely with the purchasing department to order quality ingredients while minimizing waste. Team Leadership and Development Supervise kitchen team to ensure smooth and efficient operations during service hours. Delegate tasks effectively and maintain a positive and productive work environment. Provide guidance and training to kitchen team on proper cooking techniques, food handling procedures, and safety protocols. Foster a culture of continuous learning and improvement within the team. Work in conjunction with the T&C department for the hiring process of new employees or the traineeships programs. Creativity & Innovation Stay updated on culinary trends, techniques, and best practices to contribute to menu innovation and improvements. Experiment with new ingredients and cooking methods to enhance the menu and overall dining experience. Provide feedback and suggestions to the Head Chef regarding menu improvements and kitchen efficiency. Useful to have: Culinary degree or equivalent certification from a recognized culinary institution. Thorough knowledge of food safety standards, sanitation regulations, and kitchen procedures. 7-8 years of experience in a professional kitchen, with a focus on high-volume or fine dining environments. In-depth knowledge of various cooking techniques, ingredients, and food presentation. Excellent knowledge of the English language. Good knowledge of MS Office and POS (Point of Sales) systems. What you will bring: The ability to work under pressure and manage multiple priorities in a fast-paced environment. Proven experience in a supervisory role, demonstrating strong leadership and team management skills. Excellent planning and organizational skills for ensuring that workstations are set up correctly, staff members are efficiently assigned to tasks, and dishes are prepared and sent out in a timely manner. Ability to build relationships, internally and externally, in the kitchen and between the kitchen and the hotel. You will benefit from: Competitive Remuneration Package Continuous learning and development opportunities Friendly work environment Domes Resorts is an equal opportunity Employer. All applications will be treated in strict confidentiality. Please note: Only short-listed candidates will be contacted.

Responsibilities

The Sous Chef assists the Head Chef in daily kitchen operations, including menu development, staff scheduling, and ensuring culinary standards are met. They are responsible for supervising the kitchen team, maintaining food safety protocols, and managing inventory to ensure efficient service.