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, Rhodes, Athens, Portugal & Spain, 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 2500 employees, each year, trust their future with us.
Domes Miramare Corfu We are currently hiring for our 5* resort Domes Miramare Corfu, an ultimate luxury experience, located in Corfu.
Sous Chef The role: At Domes Resorts the Sous Chef is acting as the second-in-command to the Chef de Cuisine or Head Chef.
The Sous Chef oversees the preparation and presentation of dishes, supervises kitchen staff, and ensures that the culinary standards are consistently met.
This position requires a combination of culinary expertise, organizational skills, leadership abilities, and a deep understanding of kitchen operations.
Some of the responsibilities you will be entrusted with: Assist the Head Chef with kitchen operations, scheduling, and workflow management.
Support menu planning, incorporating seasonal ingredients and dietary requirements.
Supervise and train kitchen staff on cooking techniques, safety, and hygiene.
Oversee food preparation, plating, portion control, and quality standards.
Conduct inventory checks, coordinate with suppliers, and manage stock levels.
Ensure compliance with food safety, storage, and hygiene regulations.
Drive culinary innovation through experimentation and trend adoption.
Collaborate with the HR on hiring, onboarding, and trainee programs.
Provide feedback to enhance menu offerings and kitchen efficiency.