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 5 unique hotels in Northern Greece.
Join our family for 2022 season at Eagles Palace and Eagles Villas a unique 5* Luxury Resort as a .
Location : Ouranoupolis, Ηalkidiki
The Chef will be responsible for all culinary activities. 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.
Report to the President of Tor Hotel Group and to the General Manager of Eagles Resort
Coordinate and supervise all 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
Minimum 5 years of experience as a in à la carte or fine dining restaurants ideally within a 5* Luxury Hotel
Culinary Arts Degree; a Master’s Degree will be considered as an extra asset
Outstanding communication and presentation skills; capable of delegating multiple tasks; stress management and financial skills (budgeting, forecasting)
Good hygiene knowledge and HACCP standards
Fluency in English
Ability to work under pressure, keep up with cooking trends & best practices; focused on providing high quality results
Competitive salary remuneration based on qualifications
Career development in a fast paced growing work environment
Daily meals and accommodation