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Executive Chef

(COD.: EXECHEF23)

Are you passionate about hospitality and creating memorable experiences to employees and guests?
Do you have the skills and experience to lead the culinary team in a 5* hotel in one of the most iconic integrated resorts in Greece?

If the answer is a definite "yes", we are keen to hear from you.

Key accountabilities and ownership

• Lead of the kitchen brigade and ensure ongoing development of team members.
• Identify an effective approach to succession planning.
• Create menus that meet and exceed customers' needs and conform to brand standards.
• Ensure the consistent production of high-quality food through all hotel food outlets.
• Develop positive customer relations through proactive interaction with guests, team members, contractors, and suppliers.
• Resolve promptly and completely any issues that may arise in the kitchen or related areas among guests and team members.
• Manage department operations, including budgeting, forecasting, resource planning, and waste management.
• Manage all aspects of the kitchen including operational, quality and administrative functions.
• Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation.
• Control costs without compromising standards, improving gross profit margins and other departmental and financial targets.
• Ensure that staffing levels are maintained to cover business demands.
• Ensure monthly communication meetings are conducted and post-meeting minutes generated.
• Manage staff performance issues in compliance with company policies and procedures.
• Recruit, manage, train and develop the kitchen team.
• Comply with hotel security, fire regulations and all health & safety and food safety legislation.
• Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner.
• Manage financial performance of the department so all planning is in line with hotel objectives.
• Manage food control systems are adhered to them so margins are on target in a pro-active way.
• Ensure food wastage program is adhered to so that margins are on target.

What are we looking for:

• previous, relevant experience as an executive chef or a high-performing sous chef in a first-class property
• excellent leadership skills
• a creative approach to the production of high-quality food
• a business focused approach to managing a hotel kitchen
• excellent planning and organizational skills
• ability to multitask and meet deadlines
• integrity & authenticity

What's in it for you:

• Competitive salary, bonus scheme
• Fully furnished accommodation
• Ongoing development and growth opportunities

At Porto Carras Grand Resort we believe that people are crucial to the success of our journey, and diversity is a key element. We are an equal opportunities employer committed to promoting inclusion for all and as such we encourage everyone to apply.

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