Chef de Partie: Elevate Global Cuisine in Luxury Kitchen

Costa Navarino; Los Pilos; On-site; EUR 26,000 - 34,000; Full time

Benefits offered by this job

Private Medical Plan

Accommodation in the vicinity of Costa

Meals Provided On-site

Uniform & Laundry Service

Ongoing Training & Development

Employee benefits at Marriott Hotels

Job summary

Costa Navarino in Messinia, Greece, seeks a Chef de Partie to support daily kitchen operations, oversee food preparation and quality, manage stock and costs, and collaborate with departments to maintain high standards. Candidates should hold a culinary diploma and be proficient in Greek and English.

The role offers opportunities to learn, grow, and contribute to an international hotel group with a focus on quality and guest satisfaction.

Qualifications

• Two-year IEK or technical school diploma in Culinary Arts.
• Good command of Greek and English, both verbal and written.
• Knowledge of HACCP and ISO 22000 standards.
• Strong communication and team coordination skills.

Responsibilities

• Follow food preparation, receiving, storage and handling procedures.
• Check the quality and specifications of raw materials.
• Maintain knowledge of menus, station recipes, production methods and presentation standards.
• Organize and guide the team, allocating tasks according to daily needs.
• Follow Health & Safety, SOPs and Brand Standards, and participate in training.

Skills

Greek language

English language

Team coordination

Microsoft Office

Education

Culinary Arts diploma (Two-year IEK or equivalent)

Tools

Kitchen equipment knowledge

Job description

Costa Navarino in Messinia, Greece, seeks a Chef de Partie to support daily kitchen operations, oversee food preparation and quality, manage stock and costs, and collaborate with departments to maintain high standards. Candidates should hold a culinary diploma and be proficient in Greek and English.

The role offers opportunities to learn, grow, and contribute to an international hotel group with a focus on quality and guest satisfaction.