Chef de Partie

Key Responsibilities:

•Supervise and coordinate all activities within the assigned kitchen section

•Act as a direct supervisor for kitchen operations when the Sous Chef is off duty

•Maintain high standards of personal hygiene, appearance, and workplace cleanliness

•Prepare, cook, and present dishes according to approved recipes and hotel standards

•Have full knowledge of menus and recipes and be able to work across all kitchen sections when required

•Study daily menus and prepare mise-en-place for assigned responsibilities

•Inform superiors promptly of any shortages or issues related to ingredients or equipment

•Read food order slips and prepare dishes according to instructions and service requirements

•Assist in making ad-hoc staff adjustments during service to ensure smooth operations

•Supervise food service during lunch and dinner, ensuring quality and consistency

•Ensure all kitchen standards, procedures, and quality systems are implemented and maintained

•Follow Hotel Health & Safety Rules and Food Hygiene regulations at all times

•Implement GDPR requirements for the protection of personal and operational data

•Follow accident reporting procedures for staff and guests

•Perform any other duties assigned by Management related to kitchen operations

Skills & Qualifications:

•Diploma from a Hotel School or proven experience in a similar position

•Excellent knowledge of Health & Safety and Food Hygiene requirements

•Knowledge of Greek and English language

•Ability to work under pressure in a fast-paced kitchen environment

•Strong teamwork, communication, and organizational skills

•Commitment to quality, consistency, and guest satisfaction

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