Junior Sous Chef, W Costa Navarino (2025)

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.

W Costa Navarino is seeking for a Junior Sous Chef to make an impact on this job. The successful candidate will strongly support the Chef De Cuisine, to achieve the highest standards of kitchen operation, contribute to the achievement of food cost targets, maintain a safe and hygienic kitchen environment, train and support colleagues, being passionate about creating recipes guest will remember.

Responsibilities

• Estimate and communicate daily production needs
• Demonstrate proper and safe usage of all kitchen equipment
• Respond appropriately to guests’ needs during the hours of operation
• Have the ability to support the control of food cost
• Be able to clearly define productivity standards with quality requirementsand methods required to obtain them
• Check that all food and beverage outlets’ orders are at the correct level and do not surpass the stocks which are required
• Ensure that the wage overtime forecast is submitted each week and authorized by the Chef
• Ensure accuracy in the weekly time sheets and that they are in accordance withthe weekly forecast
• Delegating tasks to Prep Cooks.

Requirements

• Minimum of 4 years’ experience in the sector, including a minimum of 1years as a Junior Sous Chef in an international 5*hotel chain
• A culinary degree
• Ability to speak, write and converse freely in English. Ability to speak, write and converse freely in Greek is desirable.
• Strong computer skills
• Good hygiene knowledge and HACCP Standards
• Delegating tasks to Prep Cooks.
• Staying updated with the new trends in the food industry.
• Ability to manage the budget to ensure profitability.
• To be able to work through night shift for the preparations of Breakfast
• High energy, ability to work under pressure, good organizational skills and interpersonal skills
• Ability to manage time efficiently.
• Demonstrate excellent leadership 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