Chef de Partie

Who do you want to become?

Are you our Future Leader? Are you ready to realize your potential? Are you searching for a real purpose and not “just another job”?

At the Sani/Ikos Group we take hospitality very seriously. As we expand with new Resort openings on an almost annual basis, our core purpose remains the same; encouraging guests to experience the Μagic of togetherness as the World’s Leading Family & Beach Resort.

Whether you’re looking for a strong career path in the hospitality industry, to learn new skills that will set you apart from the competition, or to develop meaningful relationships and grow personally and professionally, our safe, strong, and sustainable environment might just be the perfect place for you.

Key Responsibilities

Food Preparation: Prepare and cook dishes for your designated station, following recipes and presentation standards

Section Management: Organize and oversee your station, delegate tasks, and ensure smooth workflow during service

Quality Control: Check the quality, taste, and presentation of all dishes before they leave the kitchen

Teamwork: Work closely with the Sous Chef and Head Chef to deliver menu items consistently

Hygiene & Safety: Maintain strict hygiene, cleanliness, and food safety standards

Qualifications & Experience

• Culinary arts degree or certificate from a vocational school
• Previous experience as a Chef de Partie or Senior Line Cook
• Strong culinary skills and ability to manage a section independently
• Leadership skills to supervise junior cooks or commis chefs
• Good knowledge of HACCP and kitchen health & safety procedures

What we offer

Team: Becoming a member of an organization that cares about its people, the environment, and the local communities

Grow: Have room to grow and develop via numerous opportunities for learning, professional development, and career advancement

Care: Competitive remuneration package, Accommodation & daily transportation, Full board meals, Departmental training

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