Main Accountabilities:

• Designs new menus according to the F&B strategy of the Hotel for its different segments and venues.
• Keeps up with trends in cooking and the restaurant business to ensure that guests have a positive experience and create new recipes in collaboration with F&B Manager and the Cooks.
• Manage kitchen staff and delegate tasks related to meal prep, cooking and delivering food to diners in a timely fashion
• Maintain the schedule for kitchen staff
• Monitor food and labor costs
• Ensure meals are produced on time, and sufficient quantities are available for the various areas
• Determines how much food to order and maintains an appropriate supply at the restaurant
• Ensure wastage is minimized by careful supervision of food preparation methods
• Employs food safety best practices and makes sure that all kitchen staff members do the same
• Coaches members of the kitchen staff, so they perform at their best
• Works quickly and accurately during busy periods, such as weekends and evenings

Candidate Profile:

• Training in Culinary Arts
• 5+ years’ experience as a Chef in 4 Star hotel 
• 3+ years’ experience in a supervisory role
• Experience in morden Greek Cousine menus
• Excellent communication and organization skills
• Able to work in a fast-paced environment
• Dedicated to food quality and control
• Strong knowledge of proper food handling and sanitation standards
• Punctual, organized and trustworthy
• Ability to manage other people and to motivate staff
• Attention to detail

Competencies:

• Customer Focus
• Achievement Orientation
• Professional Communication
• Team Building and cooperation