Sous Chef (Mimi Kakushi) at Accor

Paros Municipality, Aegean, Greece -

Full Time

Start Date

Immediate

Expiry Date

29 Jul, 26

Salary

0.0

Posted On

30 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary arts, Menu development, Kitchen operations, Staff training, Food safety, Cost control, Inventory management, Japanese cuisine, Leadership, Team management, Quality assurance, Waste management, Recipe creation, Service flow management, Hygiene standards

Industry

Hospitality

Description

Company Description Every Gesture Carries Meaning. Every Stay Leaves a Mark. At Luura, work unfolds like island life itself. Unhurried. Intentional. Shaped by culture, art, and the people who bring it to life. We believe luxury should feel human. Connection matters. Details speak quietly but with purpose. Our spaces are designed not only for guests, but for those who animate them. Places where curiosity is welcomed, individuality is valued, and ideas are heard. Contribution here is personal. Craft is respected. Each day offers a new opportunity to create moments that linger. If you are thoughtful, creative, and moved by making experiences that feel real, you will feel at home. Welcome to Luura. The Island Chapter Luura begins its journey in Paros with two distinct yet connected expressions. Luura Paros Cliff, opening May 2026, features 39 thoughtfully designed rooms set above the sea. One year later, Luura Paros Sand follows with 49 additional rooms and a collection of vibrant food and social spaces that capture another rhythm of the island. Job Description Your Role in the Story As the Sous Chef at Mimi Kakushi, you are the creative and operational backbone of the kitchen, supporting the Head Chef in delivering an exceptional, high-quality dining experience inspired by Japanese cuisine and culture. You lead by example on the floor, ensuring precision, consistency, and excellence in every dish, while maintaining the rhythm and energy of a fast-paced, design-led restaurant. You are a hands-on leader who inspires the kitchen team, drives standards, and ensures that Mimi Kakushi’s culinary identity, quality, and performance meet and exceed Rikas stretch standards at all times. Key Responsibilities Support the Head Chef in menu development, recipe creation, daily specials, and ongoing dish refinement in line with Mimi Kakushi’s concept. Lead and supervise all kitchen stations, ensuring smooth service flow and consistent execution. Take full responsibility for kitchen operations in the absence of the Head Chef. Train, coach, and mentor chefs at all levels, building strong technical skills and a performance-driven kitchen culture. Ensure all food preparation and presentation meets Mimi Kakushi and Rikas quality standards. Oversee kitchen stock, ingredients, and ordering, ensuring accuracy, availability, and cost control. Enforce strict FIFO procedures, proper food labeling, and storage standards. Manage waste reduction initiatives and support budgetary and cost-control targets. Maintain clean, organized, and fully stocked stations before and during peak service periods. Ensure full compliance with food safety, hygiene, and health regulations at all times. Monitor kitchen equipment and report maintenance needs promptly. Collaborate closely with Restaurant Management and F&B leadership on staffing, scheduling, and operational efficiency. Contribute creative ideas and improvements to enhance kitchen performance, menu appeal, and guest satisfaction. Uphold a positive, disciplined, and professional working environment in line with the Mimi Kakushi brand. Qualifications Who We’re Looking For Bachelor’s degree or diploma in Culinary Arts, Hospitality, or a related field, or a technical degree in their culinary specialty. Proven experience as a Sous Chef or strong Chef de Partie in a high-volume, high-quality restaurant; for 3-5 years. Experience with Japanese or Asian-inspired cuisine is highly preferred. Experience in pre-openings will be considered as a plus. Strong leadership skills with the ability to motivate, train, and develop a diverse kitchen team. Excellent knowledge of food safety, hygiene standards, and kitchen operations. Experience in stock control, ordering, waste management, and cost awareness. Ability to thrive in a fast-paced, high-pressure service environment. Creative, detail-oriented, and quality-driven mindset. Strong communication and organizational skills. Flexible and reliable, with availability to work evenings, weekends, and peak trading periods. Experience in luxury, lifestyle, or design-led restaurant concepts is an advantage. Ability to work at an EU country. Advanced English language knowledge. Additional Information Perks You’ll Love Team rates at LUURA, Ennismore & Accor properties worldwide. Discounts at our restaurants, bars, and cafes. Access to art, cultural events & live music nights. Recognition that matters — from surprise gifts to team celebrations. Beautiful team spaces & comfortable accommodation (where applicable). Ready to Dive In? Bring your energy, your ideas, and your true self — and let’s create something unforgettable together. 📍 Apply now and start your journey with LUURA. Job-Category: Food & Beverage Job Type: Temporary Job Schedule: Full-Time

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Responsibilities

The Sous Chef acts as the operational backbone of the kitchen, supporting the Head Chef in menu development and maintaining high culinary standards. They are responsible for supervising kitchen stations, training staff, and ensuring consistent execution of Japanese-inspired dishes.