Sous Chef

•Supervise lunch and dinner service with confidence; make quick decisions to keep operations running smoothly

•Order and manage food supplies, ensuring freshness, organization, and proper storage

•Oversee staff meals to ensure quality and quantity standards

•Keep kitchen, pastry section, and all areas spotless and up to standard

•Work closely with Chefs de Partie to bring menus to life

Qualifications:

•Diploma in Food Production from a Hotel School or solid hands-on experience in similar role

•Strong knowledge of Health & Safety and Food Hygiene standards

•Fluency in Greek and English

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