Costa Navarino is in Messinia in the southwest Peloponnese, in one of the most unspoiled and breathtaking landscapes in the Mediterranean. It is currently home to four 5-star deluxe hotels, The Romanos, a Luxury Collection Resort and The Westin Resort at Navarino Dunes, W-Costa Navarino and Mandarin Oriental at Navarino Bay. In the coming years, more upscale branded hotels will be added to our portfolio, both in Messinia and Athens.
Navarino Dunes Costa Navarino facilities include 766 bedroom units award winning Anazoe Spa, a 4,000m2 spa & thalassotherapy center, four multi-awarded, signature golf courses, over 20 fine dining venues, 5,000 m2 House of Events and a wide range of sports, such as the “Mouratoglou Tennis Center”, Bayern Munich football academy, Navarino Outdoor and many more.
W Costa Navarino, exclusively for adults and young adults over 12 years old, offers 226 stylish rooms, 2 bedroom suites and 3 bedroom villas with infinity private pools, staged in the Bay of Navarino with stunning Ionian Sea views, The Watersports Center, The Away Spa and gym with a heated 25m-long lap pool, including the new Navarino Agora, an open marketplace with retail, street food, open-air cinema and exciting programming throughout the day and night.
Navarino Dunes is looking for a Chef de Cuisine. The selected candidate will be responsible for guiding and supervising their team, ensuring tasks are efficiently allocated. They will track inventory, control costs, and work towards achieving set goals. The candidate will oversee the production of dishes, ensuring they meet brand standards and Executive Chef instructions. Strong collaboration with other departments is essential. The role also includes creating menus, designing daily specials, and managing their costing. The candidate will resolve any issues and address special customer requests, while coaching and empowering the team. Additionally, they will plan work schedules and maintain clear communication with all involved departments.
Responsibilities
- Follows all company policy procedures related to food preparation, receipt, storage and handling. Menu Design
- Participate in daily and weekly meetings
- Creation of menus, recipes, production methods and presentation of dishes according to the brand standards of the company
- Quality control of raw materials and specifications
- Solving customer, team issues and meeting special customer requests
- Support and replacement of the Executive chef
- Attendance of all trainings and seminars provided by the company and up-to-date knowledge on materials and procedures
- Control, monitoring and guidance to achieve the objectives of the departments of his responsibility
- Knowledge and adherence to meal preparation procedures for allergies and dietary habits
- To check on a monthly basis the progress of the achievement of corporate goals
- Responsible for the correct implementation and renewal of brand standards
- Management of the department's human resources, training, coaching and empowerment
- Meets the needs of other departments according to needs and functions
- Responsible for the timely completion of all procedures and requirements regarding payroll, roster, finance
- Planning weekly programs according to the needs of the company
Requirements
- At least 10 years of progressive experience in the culinary industry, with a minimum of 2 years as a Sous Chef, preferably in a five-star hotel.
- Degree from IEK or a Culinary School (2 years).
- Fluent in Greek and English, both written and spoken.
- Proficient in computer skills, including Microsoft Office (Word, Excel), with strong internet navigation capabilities.
- Experienced in menu creation, recipe development, and dish presentation, with expertise in creating and costing template recipes.
- In-depth knowledge of HACCP and ISO 22000 systems, ensuring strict compliance with food safety standards. Skilled in identifying allergens in raw materials and recipes.
- Capable of overseeing hot and cold kitchen operations to maintain consistent quality. Proficient in managing food storage, as well as reheating processes for both hot and cold items.
- Experienced in P&L management, ensuring departmental objectives are met through effective cost control and resource allocation. Adept at analyzing BEOs and coordinating production to meet operational demands.
- Skilled in inventory management, ordering, and adherence to inventory control procedures. Well-versed in managing kitchen equipment and machinery to ensure efficient department operations.
- Proven ability to develop and lead teams within assigned departments, understanding their dynamics and ensuring smooth day-to-day operations.
- Strong leadership skills, with a focus on empowering team members and fostering a collaborative work environment.
- Excellent written and oral communication skills.
Benefits
- Competitive compensation package
- On going training opportunities
- Accommodation in the vicinity of Navarino Dunes (for non Messinians)
- Meals within the premises
- Private Medical Plan
- Use of Navarino Dunes Facilities, according to the relevant policies
