Junior Sous Chef - Domes Aulus Zante - ΖΑΚΥΝΘΟΣ

Welcome to Domes! Domes Resorts is one of the most awarded and leading lifestyle hospitality brands in Greece, and one of the fastest up-and-coming in Europe. With presence in Crete, Ionian Islands, Chalkidiki, Rhodes, Cyclades, Athens, Portugal and Spain, all our destinations have been handpicked with a culture to share and inspire by creating curated concepts and signature experiences through our 4 innovative brands and our affiliation with the biggest hospitality brands like Marriott & Hilton. Our people constitute a key element of our success. We strongly support the power of our team, offering young people the chance to grow and own their career journey in a progressive & innovative working environment with passion, humbleness, and perseverance. Teamwork, integrity and career development are only some of the reasons that close to 2000 employees, each year, trust their future with us. Domes Aulus Zante We are currently hiring for our 5* resort, Domes Aulus Zante, an ultimate luxury experience, located in Zante. Junior Sous Chef The Role: At Domes Resorts the Junior Sous Chef acts as the second-in-command to the Chef de Cuisine or Head Chef. The Junior Sous Chef oversees the preparation and presentation of dishes, supervises kitchen staff, and ensures that the culinary standards are consistently met. This position requires a combination of culinary expertise, organizational skills, leadership abilities, and a deep understanding of kitchen operations. Some of the responsibilities: Support the Head Chef in daily kitchen operations, staff supervision, scheduling, and workflow organization. Assist in menu development, ensuring high-quality dishes that meet customer preferences and dietary requirements. Oversee food preparation, cooking, plating, portion control, and presentation standards. Maintain food safety, hygiene, and kitchen cleanliness in line with company standards. Monitor stock levels, assist with inventory management, and coordinate with suppliers when needed. Train and guide kitchen staff on cooking techniques, food handling, and safety procedures. Help create a positive and efficient working environment during service. Contribute ideas for menu improvements, seasonal dishes, and kitchen efficiency.