SOUS-CHEF

Responsibilities

Support the preparation and design of all food menus.
Produce high-quality food in terms of both design and taste.
Ensure that the kitchen operates in a timely manner that meets our quality standards.
Assist the Executive Chef in planning and directing food preparation as needed.
Resolve any issues that may arise.
Manage and train kitchen staff, establish working schedules, and assess staff performance.
Order supplies to stock inventory appropriately.
Comply with sanitation regulations and safety standards.
Perform any other duties related to the post.

Requirements and skills

2 years of experience as a Sous Chef.
BS degree in Culinary Science or a related certificate.
EU nationality or a legal basis for employment within the EU.
Knowledge of various cooking methods, ingredients, equipment, and procedures.
Strong teamwork and collaboration skills.
Good communication abilities.
Proficiency in Greek and English.
Professionalism.

Conditions

Competitive salary package.
Five-day workweek.
Mondays off.
Flexible working hours.
21 days of annual leave (Consecutive days in August).
Christmas bonus.
Provided meals.