Welcome to Domes!
Domes Resorts is one of the most awarded and leading lifestyle hospitality brands in Greece, and one of the fastest up-and-coming in Europe.
With presence in Crete, Ionian Islands, Chalkidiki, Cyclades, Athens and Portugal, all our destinations have been handpicked with a culture to share and inspire by creating curated concepts and signature experiences through our 4 innovative brands and our affiliation with the biggest hospitality brands like Marriott & Hilton.
Our people constitute a key element of our success.
We strongly support the power of our team, offering young people the chance to grow and own their career journey in a progressive & innovative working environment with passion, humbleness, and perseverance.
Teamwork, integrity and career development are only some of the reasons that close to 2000 employees, each year, trust their future with us.
We are currently hiring for MAKRIS Restaurant at Domes Miramare Corfu , an ultimate luxury 5* resort experience, a Head Chef for our fine-dining Makris Restaurant Team in Corfu.
The Role: The Head Chef at Domes Resorts is responsible for the overall management of the kitchen, including menu creation, staff management, supply ordering and ensuring the highest standards of food quality and presentation.
This leadership role requires a strong culinary background, creativity, and the ability to inspire the rest of the Kitchen team.
Some of the responsibilities: Culinary Leadership and Menu Development Supervise and coordinate all kitchen activities, ensuring high-quality food preparation and presentation.
Collaborate with the Executive Sous Chef / Executive Chef in designing innovative and seasonal menus.
Ensure consistency in food taste, quality, and presentation across all dishes.
Kitchen Operational Management Work closely with front-of-house management to ensure seamless service and communication regarding menu items and special requests.
Stay abreast of industry trends, techniques, and culinary developments to continuously suggest enhances to the menu and kitchen operations.
Ensure that all health, safety, and sanitation regulations are adhered to, maintaining a clean and safe kitchen environment.
Team Management and Leadership Recruit, train, and mentor kitchen staff, fostering a collaborative and positive work environment.
Conduct regular performance evaluations and provide constructive feedback.
Work in conjunction with the HR department for the hiring process of new employees or the traineeships programs.
Crisis Management and Problem Solving Manage crises and troubleshooting issues in the kitchen during peak service times.
This can include fixing mistakes, managing delays, or adapting to unexpected situations, such as a shortage of ingredients or equipment failure.
Address any operational, staffing, or technical challenges by maintaining composure under pressure and guiding the team through challenges.