UNDER CHEF

Duties:
Management of kitchen operations and application of HACCP standards
Evaluating staff performance in consultation with the Executive Chef and providing training, guidance and development of restaurant staff
Recruitment of staff (cooks) in consultation with the Executive Chef and the personnel department
Ensuring rules of hygiene, cleanliness and safety
Product quality assessment to ensure food quality
Achieving financial goals
Application of company rules and procedures
Qualifications required
Diploma of tourist cooking school
Minimum of 2 years of experience, experience in a similar position is required
Ability to communicate in Greek and English
Knowledge of food safety and hygiene management systems
Flexibility in communication and interpersonal relationships, positive character with a will to offer and knowledge
Teamwork and fluency in communication
Ability to adapt to a dynamic and demanding work environment
Flexibility and adaptability in demanding situations
Leadership skills
The company offers:
attractive benefits package
pleasant working environment
development prospects