Sous Chef at Grecotel

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

Full Time

Start Date

Immediate

Expiry Date

17 May, 26

Salary

0.0

Posted On

16 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Purchasing, Food Preparation, Quality Standards Maintenance, Sanitation, Cleanliness, SOP Adherence, Menu Development, Staff Training, Health And Safety Compliance, Inventory Management, Ordering Supplies, Menu Creation, Food Quality Management, Presentation, Team Management, Communication

Industry

Hospitality

Description

Grecotel Hotels & Resorts, the leading hotel chain in Greece, is seeking a Sous Chef to join its team. As a Sous Chef, you will assist in overseeing and directing all aspects of the operation of the kitchen including food purchasing, preparation and maintenance of quality standards, sanitations and cleanliness. You will also be coordinating activities with other head departments with care by following the company’s SOPs. The Sous Chef reports directly to the Chef. At Grecotel, we believe that our people are the cornerstone of our success. We are committed to creating a supportive and inspiring work environment, offering opportunities for personal and professional growth. By joining our team, you will be part of a renowned hospitality brand that is dedicated to delivering luxury accommodations and unforgettable experiences across Greece's most stunning destinations. Responsibilities Work alongside the Executive Chef to develop and execute menus that adhere to Grecotel's standards Manage and train junior kitchen staff Ensure that the kitchen is always operating in compliance with health and safety regulations Oversee kitchen operations such as inventory management and ordering of supplies Participate in the creation of new menu items and assist in keeping menus up-to-date Assist in the daily preparation of food items when necessary Manage food quality and presentation 3+ years of experience as a Sous Chef in a luxury hotel or resort setting Knowledge of Eastern Mediterranean cuisine is considered an asset Ability to manage and train a team of junior culinary professionals Strong communication skills and the ability to work in a team-oriented environment Demonstrated experience with kitchen operations, including ordering and inventory control The ability to work under pressure in a fast-paced environment Must be willing to work flexible hours and weekends Competitive salary and other benefits Advanced Opportunities for professional growth Accommodation (if necessary) and Board Transportation costs Participation in educational programs

Responsibilities

The Sous Chef will assist in overseeing and directing all kitchen operations, including purchasing, preparation, quality standards, sanitation, and coordinating activities with other departments following SOPs. Key duties involve working with the Executive Chef on menus, managing and training junior staff, ensuring regulatory compliance, and overseeing inventory and ordering.