Skills and Qualifications

Two years minimum experience at Head or Sous Chef position.
Previous Pre-Opening Experience.
Proven success working with all levels of management.
Knowledge of menu engineering, development, and costing
Keen attention to detail.
In-depth knowledge of sanitation principles, food preparation, and nutrition.
Flexible working hours, including weekends and evenings, when necessary.
Capable of working in a fast-paced, production environment.
Confident in working with branded operations.
Knowledge of both English and Greek language.
Well-groomed with strong communication and interpersonal skills.
An attractive package of benefits is offered according to qualifications.

All applications will be treated with the strictest confidence.