Position Description

Chef / Sous Chef
Location Sani Resort
Department Kitchen Department
Division Food & Beverage
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Who we are:

Sani Resort is a privately developed ecological resort in Halkidiki offering world class 5* services while at the same time maintaining a human scale and protecting its surrounding environment of unique beauty. In its 1000 acres, there are five internationally awarded luxurious hotels, each with its own character and prestige in all areas of operations, serving luxury in a wide range of leisure facilities and accommodation.


This is an extraordinary opportunity to build a rewarding career in Hospitality, check out our current vacancy and apply for:


Chef / Sous Chef (ref: CSCSR19)



Where you’ll work:

The kitchen team is a diverse one, made up of chefs, sous chefs, cooks, pastry chefs buffet runners and stewards. It is a very interactive and high-paced environment, all guests are enjoying gastronomic culinary creations and professional service, and this could range from cooking to setting the buffet and from presenting a course to receiving the goods and to providing a clean environment. 


What you’ll do:

You will supervise all the activities in the kitchen and ensure that the defined demands are met as per the company standards. In brief:


  • Coordinate and supervise the entire operation of the Kitchen according to Executive Chefs’ instructions and replace him when needed
  • Participate in the menu preparations
  • Thoroughly understand and have knowledge of all menu items and recipes to provide clarifications to the guests when needed
  • Fill in for the Executive Chef in planning and directing food preparation when necessary
  • Check quality of raw and cooked food products to ensure that standards are met
  • Supervise health and security standards are met / Comply with / reinforce sanitation regulations and safety standards
  • Purchase appropriate supplies, manage food and supply inventories according to budget in agreement with the Executive Chef and Storage department; monitor food and operating costs
  • Greet customers, handle all requests and complaints with an exceptionally professional manner; establish a rapport with guests maintaining good customer relationships
  • Participate in the recruitment and employee trainings
  • Manage and train kitchen staff establish working schedules and assess staff performance


What you need to bring:

  • Enthusiasm, openness and a self-motivated personality eager to learn, develop and be part of a continuously growing team
  • Accuracy and speed in handling emergency situations and providing solutions
  • Ability to cope under pressure and deliver excellent service results in a high-paced luxury environment
  • 3-5 years prior relevant experience within a restaurant, ideally within a hotel environment
  • Good knowledge of English (verbal). A second language would be highly appreciated
  • Degree/Diploma in Culinary would be also highly appreciated
  • Flexible schedule required


What´s in it for you:

  • Seasonal accommodation, transportation from-to work & daily meals
  • The opportunity to grow in an international company, lots of challenges, creativity and fun
  • Training that positions you to learn and develop fast with ongoing courses varying from customer service skills to hospitality-specific content
  • Participation in employee events, volunteerism and more



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