Entertainers and Animators, will be responsible within their team for the organisation and delivery of the daytime and evening entertainment programmer suited to all hotel guests, providing them with a memorable holiday experience. Duties and Responsibilities: Highly motivated, confident individuals with a passion for entertainment The ability to work as part of a team. (You may sometimes need to work on your own). Excellent social & communication skills - Pleasant personality To encourage guest participation in activities. To entertain children. Requirements: Work Experience: At least 1 year ...

Supervise and be actively involved in the bar service. Maintain an efficient Bar and stock room Roster and supervise bar staff with the ability to motivate your team Responsible for safe and secure handling of bar stocks, till operation and cash Place stock orders Taking the lead in marketing campaigns to drive footfall and revenue General assistant duties within the catering, retail and hospitality services Till and counter service Supporting hospitality services and events Attending weekly team meetings Maintaining a high standard of cleanliness and hygiene in your area of concern ...

POSITION RESPONSIBILITIES:  Supervise the floor during meal service and ensure that all standards set forth  Ensure that all checklists, requisitions and proper opening and closing duties are completed for each shift.  Communicate effectively both verbally and in writing, to provide clear direction to the staff.  Observe performance and encourage improvement where necessary  Ensure staffing levels for all outlets are accurate based Event and business needs.  Organize and make sure staff is present for pre-shift and department meetings.  Communicate with the staff on pertinent ...

Duties and Responsibilities: Prepare ingredients for dishes Wash and slice fruit and vegetables Cook ingredients according to directions received from chef Keep all pots, pans and kitchen utensils clean and in order Deliver from storerooms and cold rooms Requirements: Work Experience: At least 0-3 years in a similar position Academic Qualifications: Not required Languages: English or Greek

Cook B, will be responsible for executing the buffet menu and all related culinary activities. The hotel cook must estimate food consumption and requirements. Duties and Responsibilities: Prepare with the Chef de Parties foods for the 3 meals of the restaurant to the required standard, in accordance with the daily requirements of the Hotel. Ensure a strict control of wastage and portions. Ensure that the section is always kept clean and tidy, strictly observing the hygiene regulations. Requirements: Work Experience: At least 1-3 years in a similar position Academic Qualifications: Not Required ...

Cook A, who will be responsible for executing the buffet menu and all related culinary activities. The hotel cook must estimate food consumption and requirements. Duties and Responsibilities: Prepare with the Chef de Parties foods for the 3 meals of the restaurant to the required standard, in accordance with the daily requirements of the Hotel. Ensure a strict control of wastage and portions. Ensure that the section is always kept clean and tidy, strictly observing the hygiene regulations. Requirements: Work Experience: At least 1-3 years in a similar position Academic Qualifications: Not ...

Duties and Responsibilities: Take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality necessary. Follow the instructions from the immediate superiors to complete the daily tasks of food cooking. Coordinate daily tasks with the Sous Chef. Full awareness of all menu items, their recipes, methods of production and presentation standards. Requirements: Work Experience: At least 1-3 years in a similar position Academic Qualifications: Culinary diploma from a recognized institution or higher Computer Knowledge: MS Office (Word, Excel, PowerPoint) ...

A Sous Chef, who will be the second in command in our kitchen, following our Executive Chef’s specifications and guidelines. Sous Chef is responsible for executing food preparation in kitchens. This involves a large degree of supervising other kitchen staff. Duties and Responsibilities: Ensure that the kitchen operates in a timely way that meets our quality standards. Fill in for the Executive Chef in planning and directing food preparation when necessary. Manage and train kitchen staff, establish working schedule and assess staff’s performance. Order supplies to stock inventory appropriately ...

A Head Chef who will oversee the daily operations of the hotel kitchen. This may include training and overseeing kitchen staff, and ensuring a high-quality, cost-effective product. Duties and Responsibilities: Ensuring promptness, freshness and quality of dishes. Coordinating cooks' tasks. Implementing hygiene policies and examining equipment for cleanliness. Designing new recipes, planning menus and selecting plate presentation. Reviewing staffing levels to meet service, operational and financial objectives. Order stock from the Stores. Setting and monitoring performance standards for staff ...

Duties and Responsibilities: Review and evaluate the degree of customer satisfaction to recommend operating policy changes whenever necessary. Oversee, train and manage the function of all Food and Beverage team members, facilities, sales and costs to ensure maximum departmental performance. Coordinate with the Kitchen and Chef for the preparation, presentation and service of Food and Beverage products to ensure highest quality at all times. Enforcement and surveillance of food safety and health standards (ISO, HACCP, etc.) with records and daily controls. Supervise operation during meal times ...