Assist the Executive Chef in overseeing all culinary operations, ensuring high standards of quality and consistency.
Substitute the Executive Chef during his absence.
Contribute in the preparation and design of all food menus.
Lead and inspire the culinary team to achieve excellence in food preparation, presentation, and service.
Supervise kitchen staff and providing guidance.
Coordinate shift planning, training, performance feedback.
Maintain inventory levels, control food costs, and adhere to sanitation and safety standards.
Foster a positive work environment focused on teamwork, communication, and mutual respect.
Ability to manage multi-outlet culinary operations.
Ability to follow all necessary policies and procedures relating to HACCP guidelines.
Must be able to follow and implement all company's policies and procedures.
Perform any other related duties, as requested by the hotel.

Qualifications:

Proven experience as an Executive Sous Chef in a luxury hotel or upscale restaurant.
Culinary degree or equivalent qualification from a recognized culinary institute.
Strong leadership skills with the ability to motivate and mentor a diverse team.
Excellent organizational and time management abilities.
Passion for food and creativity in menu development.
Knowledge of current culinary trends and techniques.
Commitment to maintaining high standards of quality, cleanliness, and safety.
Flexibility to work evenings, weekends, and holidays as required.
Excellent Knowledge of both Greek and English language.
Fully computer literate.
Must be creative, organized, team player.

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Executive Sous Chef - Athenaeum InterContinental Athens

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Executive Sous Chef - Athenaeum InterContinental Athens