• Ensures the product consistency in the Outlet is maintained regarding quality, appearance and taste • Enhances service to regular guests by adapting to personal taste and providing anticipatory service • Ensures the Executive Chef and Executive Sous Chef are informed of daily operations • Trains and develops the team as a primary objective, openly sharing knowledge • Establishes and maintains effective workplace relationships • Maintains food cost within parameters provided by the company and ensures continual awareness of monthly costs • Monitors and controls labor cost to maximize employee productivity and minimize payroll whilst maintaining quality standards • Drives the business together with the Restaurant Manager in order to increase revenue • Participates in preparing the annual operating budget and follows it ardently • Assists with the design of menus, food presentation, product and style of service to enhance customer satisfaction and repeat clients • Demonstrates integrity, respect and empathy in all communications • Networks to build relationships for organization’s benefit • Identifies, analyses and solves problems via solutions and results focused management • Provides guidance and support to team and colleagues • Constructively manages performance, conflict and difficult situations to achieve results acceptable to participants, the organization and legislation • Maintains records of all training • Shares all relevant information with staff, maintaining confidentiality where required • Performs regular inspections to kitchen equipment, ensuring operational condition and reports any damages • Ensures that Melco policies and procedures are strictly adhered to by all kitchen employees • Meets daily with Restaurant Manager, discuss day to day operational issues and future operational strategies • Ensures the kitchen exhibits the flair, creativity and constantly strives for ‘best in class’ quality standards • Attends meetings as required • Ensures Food Safety Standards are maintained in line with company policy, or as directed by management • Ensures the evaluation and appraisals of all its subordinates.

Experience • Minimum 12 years professional kitchen experience with 6 years in a similar role in Five-star hotels and Resorts • Pre-opening of high-volume operations will be considered as an advantage • Experience in a high-volume operation, working with international teams • Relevant experience in a variety of cuisines, or a specific style/cuisine as relevant to the position • Proven ability to deliver ‘best in class’ cuisine, supported by awards and/or industry recognition Education • Culinary diploma from an accredited school • Food Safety training / certificate (ISO22000 preferred) • Additional management qualifications is an advantage Skills • Hands-on, cuisine oriented primary skill set • Strong management and leadership qualities • Competent with all basic Microsoft functions, including Word, Excel and Outlook • Good understanding of food cost, how to calculate and manage • Good understanding of menu engineering, how to read, modify and apply to menu writing • Quality management and quality control • Fluent communication in English and Greek is a must; any other language will be considered as a strong advantage • Be able to demonstrate understanding of one’s own strength and weakness PERSONAL COMPETENCIES: • Highly motivated and capable of making sound decisions in critical situations and a fast-paced environment • Achieves agreed objectives and accepts accountability for results • Displays a high commitment to delivering results • Leads others to achieve business objectives • Communicates effectively • Displays the highest level of integrity • Ability to maintain discretion • Approachable