Manage the daily kitchen operation, ensuring smooth, efficient, and high-quality food production.
Prepare and oversee the preparation of authentic Greek and Mediterranean cuisine, maintaining traditional flavors, techniques, and presentation standards.
Develop and execute Greek-inspired menus featuring appetizers, salads, seafood, meat, vegetarian dishes, desserts, and traditional specialties.
Ensure consistency in taste, portion size, presentation, and overall food quality across all dishes.
Lead, coach, train, and motivate kitchen team members to achieve high standards of culinary performance and service.
Plan daily food preparation, mise en place, production schedules, and kitchen staffing requirements.
Monitor the quality, freshness, and availability of ingredients, ensuring proper storage and handling of all food products.
Coordinate with Purchasing and suppliers to source authentic, high-quality Greek ingredients and specialty products.
Monitor food inventory, stock levels, requisitions, and product availability while maintaining appropriate par levels.
Support food cost control, portion control, wastage reduction, and efficient utilization of ingredients.
Ensure compliance with food safety, hygiene, sanitation, HACCP, and applicable health and safety regulations.
Maintain high standards of kitchen cleanliness, organization, equipment condition, and overall presentation.
Ensure all kitchen equipment is operated correctly and safely, reporting maintenance requirements promptly.
Work closely with Food & Beverage, Service, Stewarding, Purchasing, and Management teams to ensure seamless daily operations.
Collaborate with the culinary management team on menu development, seasonal offerings, promotions, special events, and Greek culinary experiences.
Introduce authentic Greek cooking techniques, ingredients, and presentations while adapting dishes to guest preferences and operational requirements.
Monitor guest feedback and reviews, identifying opportunities to improve food quality, menu offerings, and the overall dining experience.
Maintain consistency with the hotel’s culinary concept, brand standards, recipes, and Standard Operating Procedures (SOPs).
Ensure team members consistently follow grooming, hygiene, food handling, preparation, and service standards.
Conduct regular briefings and provide ongoing coaching and training to improve team knowledge, productivity, and culinary skills.
Assist with menu costing, recipe development, food specifications, and standardization of recipes.
Prepare relevant kitchen reports and communicate operational issues, guest feedback, stock requirements, and improvement opportunities to management.
Support kitchen opening and closing procedures, ensuring all operational and food safety requirements are completed.
Maintain strong attention to detail and ensure every dish leaving the kitchen meets the required quality and presentation standards.
Carry out all responsibilities related to the quality management systems implemented within the hotel and ensure compliance with applicable standards, policies, and procedures.