Chef De Cuisine

Thanos Hotels & Resorts is seeking to recruit a Chef De Cuisine for the a Amyth of Mykonos Agios Stefanos Hotel.

Job Role
In charge of the day-to-day kitchen operation and supervision of all kitchen employees within the Hotel.  Direct, control, and co-ordinate the activities of all cooks and kitchen attendants engaged in preparing and cooking food, to ensure an efficient, smooth and profitable food service at all times.
 
Duties and Responsibilities:

• Develop attractive menus and create standard recipe cards with pictorial as described by the Executive Chef.
• Inspect storerooms, refrigerators and freezers daily to ensure no wastage.
• Control costs by minimising spoilage, utilising food surpluses and portion control.  Constantly source additional cost saving initiatives.
• Check the quality and quantity of food received.
• Operate outlet expenses at an acceptable food cost and staff cost, according to the constraints of the financial budget.
• Maximise employee productivity, in order to minimise payroll costs.
• Monitor all kitchen operating costs and takes corrective action when necessary to reduce expenses.
• Ensure all food is prepared and served according to the standards set by self and the Executive Chef.
• Produce and check cooking and presentation of food presentation of food against standard recipes and pictorials.
• Assigned regarding sanitation and hygiene to prevent contamination of any kind.
• Maximise employee productivity and morale, whilst consistently maintaining discipline, following Resort guidelines and legislation as directed by the Executive Chef
• Motivate stall by demonstrating professionalism, organisational ability and team leadership.
• Ensure staff adheres to grooming and presentation standards.
• Report all accidents, health and safety hazards.
• Maintain all hotel records and forms as prescribed by the Resort management and company policies.
• Complete maintenance requests if necessary, and check on completion.
• Other duties as may be prescribed from time to time due to operational needs.
• Aware and adhere to the all Resort procedures, including security, fire       and the Workplace Health and Safety Act.

 
Requirements:

• At least 5 years of experience in a five star hotel
• Fine dining Mediterranean Cuisine knowledge
• Ability to manage and motivate a multicultural team
• Fluent English required Greek is considered as an advantage
• To be quality driven and critical of all aspects of the Food and Beverage operation in order to guarantee the highest level of creativity and productivity within the organization

 What we offer

• Attractive remuneration package 
• Provident Fund 
• Staff discounts at Hotels & Kult Boutiques
• Free meals on duty
• Employee Appreciation Program and Reward Scheme
• Great work-life balance
• Comprehensive new staff induction programmes
• Group-wide professional development opportunities across countries and properties
• Continuous training opportunities