UNDER CHEF

Duties: Management of kitchen operations and application of HACCP standards Staff performance evaluation in consultation with the Executive Chef and provision of training, guidance and development of restaurant staff Recruitment of staff (cooks) in consultation with the Executive Chef and the staff department Ensuring hygiene, cleanliness and safety standards Product quality assessment to ensure food quality Achieving financial targets Implementation of company rules and procedures Required Qualifications Tourism Degree cooking school Minimum of 2 years of experience, experience in a similar position is necessary 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 to demanding situations Leadership skills The company offers: an attractive package benefits pleasant working environment development prospects MyCarriera