Demi Chef De Partie – Culinary Team

About the role

Based at Mandarin Oriental, Costa Navarino in Pylos, Greece, the Demi Chef De Partie works within the Culinary Department to execute kitchen duties and ensure a smooth, coordinated team effort. Reporting to the Junior Sous Chef, you will support daily operations and uphold the resort’s high culinary standards.

Key responsibilities

• Collaborate with the culinary team on daily operations and food quality control.
• Ensure proper food handling, monitor raw food availability, and inspect incoming goods.
• Attend training sessions and take part in special events, promotions, and demonstrations.
• Maintain a clean, presentable uniform and uphold personal hygiene standards.
• Communicate operational issues to the Executive Chef and Chef de Cuisine.
• Complete additional tasks assigned by management.

Required profile

• Valid EU passport or Hellenic residence permit.
• Globally recognized culinary qualification.
• Minimum two years of culinary experience.
• Good command of English or Greek.

Required skills

• Food handling.
• Food quality control.

What we offer

• Learning & Development programmes.
• MOstay programme with complimentary nights and discounted rates.
• Health and wellness benefits, including private medical insurance.
• Three complimentary meals per day at the colleague restaurant.
• Accommodation, linen service, and uniform provision.
• Opportunities for cultural exchange and task‑force projects across the group.