CHEF Job Hiring in Greece for CAS Recruitment Ltd

Career Opportunities in Greece!

Job Vacancy: CHEF
Employer/Company: CAS Recruitment Ltd – Greek Branch
DMW Accreditation / Registration No: 10418606
Job Location: Greece

CAS Recruitment Ltd – Greek Branch is seeking an experienced and creative Chef to join a 5-star hotel, villa, or restaurant in Greece. The ideal candidate should have extensive professional kitchen experience, formal culinary education, strong leadership skills, and the ability to maintain high standards of food quality, hygiene, and service while working efficiently under pressure.

CHEF

Qualifications:

• At least 5 years of working experience in a 5-star hotel, villa, or restaurant industry.
• Must have a degree in a culinary course.
• Strong and effective leadership skills with the ability to supervise and motivate kitchen staff.
• Excellent knowledge of different varieties of foods, ingredients, cooking methods, and culinary techniques.
• Creative and capable of developing dishes that are consistent with the restaurant’s concept and brand.
• Ability to work effectively under pressure and within strict service schedules and time constraints.
• Strong attention to detail, food quality, presentation, portion control, and consistency.
• Excellent knowledge of kitchen sanitation, food hygiene, and safe food-handling practices.
• Ability to maintain an extremely sanitary, clean, and organized working environment.
• Good communication skills and a team-oriented mindset.
• Ability to accept constructive criticism, learn from feedback, and adapt accordingly.
• Flexible and willing to work evenings, weekends, and holidays as required.
• Physically capable of working in a fast-paced professional kitchen and standing for extended periods.
• Reliable, disciplined, organized, and committed to maintaining high culinary standards.
• Good command of English communication skills, both verbal and written.
• Must have a newly renewed passport.

Responsibilities:

• Lead and supervise daily kitchen operations to ensure efficient and organized food production.
• Plan, prepare, cook, and present a variety of dishes according to established recipes and restaurant standards.
• Create and develop creative dishes that are aligned with the restaurant’s concept, menu, and brand identity.
• Ensure consistent food quality, taste, texture, portioning, presentation, and overall dining standards.
• Prepare ingredients and manage daily mise en place requirements for kitchen operations.
• Monitor cooking processes, temperatures, preparation methods, and presentation to ensure consistency.
• Coordinate with kitchen staff to ensure food is prepared and served accurately and within required timeframes.
• Assign tasks to kitchen team members and provide guidance and supervision during food preparation and service.
• Maintain effective communication and teamwork among kitchen personnel and other restaurant departments.
• Monitor the availability, freshness, and quality of ingredients and food products.
• Ensure proper storage, labeling, handling, and rotation of food ingredients to maintain freshness and minimize waste.
• Maintain an extremely clean, sanitary, and organized kitchen environment at all times.
• Ensure compliance with food safety, sanitation, hygiene, and workplace safety procedures.
• Inspect kitchen equipment, utensils, workstations, and facilities and report any issues requiring attention or repair.
• Manage food preparation efficiently while meeting service schedules and established time constraints.
• Assist in menu planning, recipe development, and adjustments based on customer preferences and restaurant requirements.
• Apply knowledge of different varieties of foods, ingredients, cooking methods, and culinary techniques.
• Monitor food portions and production to help control food costs and minimize unnecessary waste.
• Maintain high standards of kitchen presentation and professional conduct.
• Accept feedback and constructive criticism and make appropriate adjustments to improve food quality and kitchen performance.
• Train, guide, and support kitchen team members in proper food preparation, cooking, sanitation, and workplace procedures.
• Perform other culinary and kitchen management duties as assigned by management.

Salary Package:

• Salary starts at Php 93,000.00 net monthly.
• 48 Work Hours per week.
• Accommodation will be provided.
• Seasonal work for 6 months. Contract renewable to 3 years.

Requirements:

• Detailed RESUME
• Certificate of Employment
• School Credentials
• Training Certificate
• Covid Vaccine Certificate
• E-registration Copy
• PEOS Copy
• Passport Copy

Walk-in applicants can visit us:
FMW Human Resources International Corporation
Room 404 Doña Felisa Syjuco Bldg., Remedios St. Cor Taft Ave., Malate, Manila

FOR MANPOWER POOLING ONLY.
NO FEES in any form and/or purpose will be collected from the applicants.
Beware of illegal recruiters and human traffickers.