Executive Sous Chef – Luxury Hotel (Season 2027)

About the role

The Executive Sous Chef will lead the day‑to‑day culinary operations at MarBella, Corfu, ensuring consistency, quality and operational excellence across all hotel kitchens and food‑and‑beverage outlets for Season 2027.

Key responsibilities

• Review daily operations, occupancy, reservations, events and production needs with the Executive Chef and senior kitchen team.
• Coordinate the daily workflow of all kitchen outlets, managing staffing, communication and resource allocation.
• Supervise Sous Chefs, Head Chefs of à la carte restaurants, Chefs de Partie and the wider culinary team, ensuring smooth service.
• Monitor food preparation, cooking and presentation to maintain high standards of taste and visual quality.
• Collaborate with the Executive Chef on menu development, seasonal concepts, recipes and new culinary initiatives.
• Standardise recipes, presentation guidelines and production methods across the operation.
• Coach, mentor and develop kitchen team members, supporting their career progression.
• Contribute to workforce planning, shift organisation and effective allocation of kitchen resources.
• Track food usage, stock levels, portioning and waste to support food‑cost and inventory management.

Required profile

• Proven experience in a senior culinary leadership role within a luxury hotel or high‑end hospitality setting.
• Strong commitment to food quality, safety standards and guest satisfaction.
• Ability to step into the Executive Chef’s responsibilities when required.
• Leadership skills to mentor and develop kitchen staff.

Required skills

• Menu development
• Recipe standardisation
• Food safety compliance
• Inventory management
• Food cost control