At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn. 

Shimmering in the depths of the azure Aegean Sea, a story-filled island of myths and marvels, One&Only Kéa Island emerges to honour untold beauty with authentic flavours of Greece. The warm Mediterranean hospitality is one of our most unique and valued assets. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion.

Job Summary

Responsible for the catering production quality of the Main kitchen, providing the expected high standards in quality food management, and agreed cuisine, whilst maintaining cost effective practices, including kitchen procedures and the allocation of kitchen duties.  Recommending training programs for the development of staff practices and specialist skills in the area of food and kitchen management.

Key Duties and Responsibilities

• Responsible for the day-to-day requisitioning of stocks which ensure consistent quality and cost-effective management of the hotel/resorts catering services.
• To institute the required procedures and quality control checks on all shifts to ensure the consistent production of quality guest service.
• Responsible for the daily, weekly, and monthly allocation of staff duties and shift planning for the restaurant/outlet’s kitchen. This planning is to effectively utilize the available staff in order to maintain consistent standards of production quality.
• To ensure that the daily stock records of the restaurant/outlets are maintained for the effective management of the restaurant/outlet’s kitchens.
• To ensure the procedures and management standards laid down by the resort are followed and instituted amongst the kitchen staff.
• To ensure that all equipment and maintenance faults are reported and kept in line with manufacturers and company standards.
• To ensure that all Food Safety standards – HACCP / DIVERSEY or else are followed to the fullest.
• To assist in the mentoring and development of subordinates
• To assist with any other duties as required by the Executive Chef or another member of the management team.

Skills, Experience & Educational Requirements

• Certified qualification as Chef from a recognized institute.
• At least one year’s experience at a similar level.
• Minimum 4 years’ experience in a restaurant or catering institution with recognized high standards.
• Workplace training from within a high standard hotel environment.
• Knowledge of catering operations and kitchen practices within the catering industry.
• An understanding of the preparation, delivery and services associated with the highest standards of cuisine found in the international hospitality environment.
• Experience in 5*, upmarket resort would be an advantage but not a requirement.

This position is for the summer season of 2025.