Head Chef

• Oversee daily kitchen operations, ensuring consistency and excellence across all dishes and service periods
• Play an integral role in the development and ongoing refinement of the restaurant’s menu, collaborating with the Executive Chef on seasonal and creative updates
• Provide effective leadership and mentorship to the kitchen brigade, conducting daily briefings and regular departmental meetings
• Uphold the highest standards of hygiene, cleanliness, and food safety practices in line with HACCP and company protocols
• Supervise production to ensure portioning, taste, presentation, and quality are always in line with Four Seasons’ standards
• Control food and labour costs through strategic planning, purchasing, and inventory management
• Support innovation through new ideas for services, special events, and guest experiences
• Ensure guest satisfaction by engaging with diners when necessary and accommodating special dietary requirements or preferences
• Help drive the development of future culinary talent by identifying training needs and supporting career growth within the team
• Provide input into kitchen-related capital expenditure and operational enhancements

• Prior experience as a Chef de Cuisine or Senior Sous Chef in a high-end restaurant or luxury hotel environment
• A proven ability to lead and inspire a team, with a passion for mentoring and developing others
• Exceptional culinary skills and creativity with a strong understanding of modern techniques and presentation
• Experience in menu design, cost control, and operational efficiency
• A proactive and collaborative approach to problem-solving and continuous improvement
• Strong organizational and time management skills, with keen attention to detail
• Fluent in English
• additional languages are a plus
• All applicants must possess the legal right to work in Greece

additional languages are a plus