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/ Permanent
Job Purpose
To lead the kitchen operations of an assigned restaurant, ensuring consistent delivery of high-quality dishes, efficient production processes, and a safe and well-organized working environment. The Chef de Cuisine holds full accountability for the culinary performance of their outlet, including food quality, kitchen team leadership, cost control, and compliance with standards.
This role is central in building and nurturing a cohesive seasonal kitchen team, ensuring continuity, professionalism, and a culture that encourages high performance and return-season retention.
Key Responsibilities
Culinary Leadership & Quality
Lead daily kitchen operations to ensure consistent food quality, presentation, taste standards, and service timing.
Implement menu items in accordance with the Executive Chef’s culinary direction and brand identity.
Ensure strict adherence to food safety, hygiene, and HACCP standards.
Operational & Cost Control
Manage production planning, stock control, waste prevention, and portion consistency to achieve food cost targets.
Oversee daily purchasing, inventory control, and supplier specifications to maintain quality and efficiency.
Ensure efficient kitchen workflows, equipment maintenance, and resource utilization.
Accountability
Full accountability for the culinary performance and kitchen team leadership of the assigned outlet.
Responsible for maintaining the outlet’s culinary standards, financial objectives, and team culture.
Ensures consistent implementation of brand standards, safety requirements, and operational discipline.
Team Leadership & Seasonal Continuity
Recruit, train, develop, and lead the outlet kitchen team, promoting professional discipline and teamwork.
Maintain constructive communication and engagement with key team members in off-season to support continuity and return rates.
Provide ongoing coaching and feedback to encourage skill development and leadership growth within the brigade.
Guest Experience & Collaboration
Maintain close collaboration with the Outlet Senior Manager to ensure alignment between kitchen production and guest service delivery.
Support menu adaptations, special requests, dietary accommodations, and guest recovery actions as required.
Maintain visibility during peak service to oversee execution and support kitchen-service communication.
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.