Junior Executive Sous Chef

About the role

Mandarin Oriental, Costa Navarino is seeking a Junior Executive Sous Chef to lead culinary operations for the 2027 season. Reporting to the Executive Chef, you will ensure exceptional food quality, cost control, and seamless service across all outlets and banqueting events.

Key responsibilities

• Maintain the highest standards of food quality, presentation, and timely preparation across all culinary operations, including banqueting.
• Oversee product ordering, stock rotation, and cost control while managing the departmental operating budget.
• Lead and schedule the kitchen team, coordinate training, and ensure adequate coverage for all functions.
• Ensure HACCP compliance, kitchen cleanliness, and food safety in partnership with Back‑of‑House and Hygiene teams.

Required profile

• Valid EU passport or Hellenic residence permit.
• Globally recognised culinary qualification; a degree in Hotel and Catering Management is a plus.
• Minimum 6 years relevant experience, including at least 3 years in a supervisory hospitality role.
• Fluent English; Greek language skills are an advantage.
• Strong knowledge of food‑and‑beverage operations and menu planning.

Required skills

• HACCP food safety compliance.
• Menu planning and development.
• Food cost control and budgeting.

What we offer

• Comprehensive learning and development programmes.
• MOstay programme with complimentary hotel nights and discounted rates for you and your family.
• Health and wellness benefits, including private medical insurance.
• Three complimentary meals per day at the colleague restaurant.
• Uniform provision, laundry service, and accommodation support.