Executive Chef

Key Responsibilities:

• Oversee all kitchen operations, food production, and quality standards.
• Develop innovative Asian-inspired menus, recipes, and seasonal specials.
• Manage food costs, inventory, purchasing, and waste control.
• Ensure compliance with hygiene, food safety, HACCP, and health regulations.
• Lead, train, schedule, and motivate kitchen staff.
• Maintain high standards of food presentation, consistency, and customer satisfaction.
• Coordinate catering services and special events.
• Work closely with management to maximize profitability and operational efficiency.

Requirements:

• Diploma/Degree in Hospitality, Culinary Arts, or a related field.
• Minimum 5 years of experience in a senior kitchen leadership role.
• Strong knowledge of Asian cuisine and menu development.
• Excellent leadership, communication, and organizational skills.
• Fluency in Greek and/or English.
• Ability to perform in a fast-paced, high-pressure environment.

Tagged as: Food Safety / HACCP, Culinary Skills, Leadership Skills