Job Summary:

As a Chef de Cuisine at White Beach, you will lead and manage all aspects of the restaurant kitchen, ensuring that operations meet the highest standards of quality and efficiency in accordance with standard operating procedures. You will oversee food preparation, maintain hygiene and sanitation standards, and contribute to a positive guest experience.

Responsibilities:

• Manage daily kitchen operations, including food preparation, cooking, and presentation, ensuring consistency in quality and flavor.
• Develop and implement innovative menus that reflect the concept of the restaurant and appeal to guests.
• Ensure adherence to hygiene, sanitation, and safety regulations in the kitchen at all times.
• Monitor inventory levels and manage food costs effectively to maximize profitability.
• Train, mentor, and supervise kitchen staff to uphold service standards and improve their culinary skills.
• Foster inter-departmental communication and collaboration to ensure smooth operations and guest satisfaction.
• Conduct regular performance evaluations of kitchen staff and provide constructive feedback.
• Create a positive and motivating work environment that encourages teamwork and high levels of performance.
• Engage with guests to gather feedback on their dining experience and communicate findings to the management team.
• Maintain all kitchen equipment and ensure proper maintenance and cleanliness.

Requirements:

• Diploma in Catering or Culinary Arts; advanced certifications are a plus.
• Minimum of 5 years of experience in a professional kitchen, with at least 2 years in a leadership role.
• Strong background in Greek cuisine, with knowledge of various cooking techniques and presentation styles.
• Proven track record of managing kitchen operations within a high-volume or beach club environment.
• Excellent leadership and team management skills, with the ability to motivate and develop staff.
• Strong organizational and time management abilities, with attention to detail.
• Exceptional communication skills, both verbal and written.
• Ability to work under pressure and adapt to changing priorities.

Level of Education:

• Diploma in Catering or Culinary Arts; further qualifications are advantageous.

Work Hours:

• Full-time position with flexible hours, including evenings, weekends, and holidays as required.

Experience in Months:

• Minimum of 60 months (5 years) in a professional kitchen, including 24 months (2 years) in a supervisory role.