TOR Hotel Group is a family-owned business with a long heritage in hospitality, which dates back to 1925 and the opening of the first luxury hotel in Thessaloniki. Since then, the Tornivoukas family has continued its long tradition with the creation of 4 unique hotels in Northern Greece.
Join our family for 2021 season at Eagles Palace and Eagles Villas a unique 5* Luxury Resort as a
Chef de Cuisine at Eagles Palace
Location: Ouranoupolis, Ηalkidiki
Duration: opportunity for 12-month contract
Type: Full Time/Seasonal
Position Summary
The Chef will be responsible for all culinary activities at Eagles Palace main kitchen. At the same time he will have to support, oversee and coordinate kitchen staff, deliver consistently high-quality food items, handle purchase orders and ensure that all dishes are prepared in accordance with company standards with a view to maximizing guest satisfaction.
Key Responsibilities:
- Report to the President of Tor Hotel Group and to the General Manager of Eagles Resort
- Coordinate and supervise all main kitchen staff’s activities & steward’s team; perform all duties of culinary and related kitchen area employees in high demand times
- Modify menus, create new ones and develop recipes; standardize production recipes to ensure consistent quality, participate in other menu planning activities, recipe testing and menu development
- Oversee set-up and service for each meal; check and improve flavor, presentation, temperature and portions prepared before and during meal times
- Organize, assign and actively participate in the preparation of all dishes, coordinate daily tasks with the Sous Chef
- Assist in recruitment and in the training of kitchen team, motivate employees to assure excellent results; identify and analyze training needs and perform appraisals
- Estimate the daily production needs and check the quality of raw and cooked food products to ensure that company standards are met at all times
- Observe HACCP hygiene and safety rules; supervise the hygiene and maintenance of all food preparation areas
- Provide an efficient and cost effective food service according to company standards, check daily food costs and improve the profitability of all outlets
- Oversee storage, cold and freezer rooms, waste disposal and correct use of department equipment
- Prepare reports for management information
- Set an example and follow at all times a high standard of personal appearance and hygiene; ensure that all employees work in a safe environment and have knowledge of recent health and safety regulations