Demi Chef De Partie - ΚΩΣ

Who do you want to become? Are you our Future Leader? Are you ready to realize your potential? Are you searching for a real purpose and not “just another job”? At the Sani/Ikos Group we take hospitality very seriously. As we expand with new Resort openings on an almost annual basis, our core purpose remains the same; encouraging guests to experience the Μagic of togetherness as the World’s Leading Family & Beach Resort. Whether you’re looking for a strong career path in the hospitality industry, to learn new skills that will set you apart from the competition, or to develop meaningful relationships and grow personally and professionally, our safe, strong, and sustainable environment might just be the perfect place for you. Key Responsibilities Food Preparation : Prepare and cook dishes in your assigned section under the guidance of the Chef de Partie or Sous Chef Station Management:  Keep your section organized, stocked, and clean during preparation and service Quality Standards : Ensure all dishes meet the restaurant’s presentation and quality standards Teamwork:  Work closely with the kitchen team to maintain smooth and efficient operations Training & Development : Support junior employees (e.g., Commis Chefs) and continue developing your own skills Hygiene & Safety : Follow all food hygiene, safety, and cleanliness standards Qualifications & Experience: Proven experience as a Commis Chef or Demi Chef de Partie in a professional kitchen Good knowledge of basic cooking techniques and kitchen equipment Strong teamwork and communication skills Willingness to learn and take direction from senior chefs Commitment to quality, cleanliness, and safe working practices What we offer: Team: Becoming a member of an organization that cares about its people, the environment, and the local communities Grow: Have room to grow and develop via numerous opportunities for learning, professional development, and career advancement Care: Competitive remuneration package, Accommodation & daily transportation, Full board meals, Departmental training