Chef de Cuisine
Apply NowAt Sani/Ikos Group, the Culinary department is where creativity meets craftsmanship. From passionate Chefs to dedicated Cooks, our team members craft culinary masterpieces with meticulous attention to recipes and guidelines.
Whether preparing dishes for our buffet or à la carte restaurants, pride is taken in delivering menus crafted by Michelin-starred chefs.
Department
Culinary
Location
Greece
Spain
Employment type
Full time/ Seasonal
Who do you want to become?
Are you our Future Leader? Are you ready to realize your potential? Are you searching for a real purpose and not “just another job”?
At the Sani/Ikos Group we take hospitality very seriously. As we expand with new Resort openings on an almost annual basis, our core purpose remains the same; encouraging guests to experience the Μagic of togetherness as the World’s Leading Family & Beach ResortTM.
Whether you’re looking for a strong career path in the hospitality industry, to learn new skills that will set you apart from the competition, or to develop meaningful relationships and grow personally and professionally, our safe, strong, and sustainable environment might just be the perfect place for you.
Key Responsibilities
Kitchen Leadership: Direct and supervise all kitchen operations, ensuring high standards of food quality, presentation, and consistency.
Menu Development: Design, plan, and update menus in collaboration with the culinary team, focusing on creativity, seasonality, and guest preferences.
Team Management: Recruit, train, lead, and motivate the culinary brigade, fostering teamwork and continuous skill development.
Cost & Inventory Control: Manage food cost, portion control, purchasing, and stock rotation to optimize efficiency and minimize waste.
Hygiene & Safety Compliance: Ensure strict adherence to food safety, hygiene, and sanitation standards across all kitchen areas.
Guest Experience: Engage with guests when appropriate to gather feedback and ensure expectations are exceeded.
Collaboration: Work closely with F&B management and other departments to support smooth service and event operations.
Qualifications & Experience
Proven experience as a Chef de Cuisine in fine dining or luxury hospitality.
Strong leadership, organizational, and communication skills.
Expertise in international cuisines, modern techniques, and menu innovation.
Solid knowledge of kitchen financials, including cost control and budgeting
Culinary degree or equivalent professional training.
Passion for excellence, creativity, and delivering exceptional guest experiences.
What we offer
Team
Becoming a member of an organization that cares about its people, the environment, and the local communities.
Grow
Have room to grow and develop via numerous opportunities for learning, professional development, and career advancement.
Care
Competitive remuneration package.
Accommodation & daily transportation.
Full board meals.
Departmental training.