Head Chef – Luxury Beach Club in Greece

The Peligoni Club seeks a dedicated and experienced Head Chef to oversee kitchen operations at our club restaurants, The Terraces, Tasi, and Mikro Nisi.

As the Head Chef, you will play a pivotal role in shaping the direction of our restaurants, ensuring the highest standards of food quality, flavour, and presentation.

The Club is home to two busy restaurants: The Terraces, open for lunch and dinner, seats around 80 covers with a menu featuring dishes cooked on the barbeque and fire table. Tasi serves breakfast daily, offering a balance of healthy options and old favourites, and also provides an informal setting for lunch with Mediterranean bistro-style dishes enjoyed with a bottle of wine and a stunning view of the Ionian sea.

Mikro Nisi, a modern Greek fish taverna, is open for lunch and dinner daily, offering a sharing, mezze style menu inspired by local ingredients and its seafront setting.

We host a Guest Chef Series during the low season. Accomplished chefs join us each week, working directly with our kitchen team to showcase their talent and produce a delicious and exciting menu to dazzle foodie fans, staff, and guests alike. Previous years have featured Ellis Barrie, Jackson Boxer, Neil Rankin, Tom Brown, James Cochran, Romy Gill, Tim Siadatan, The Happy Pear, and Gill Meller.

This is a challenging yet extremely rewarding role requiring passion for great food and service, commitment to the club's ethos, and the ability to manage a team in a high-pressure environment. It offers responsibility and satisfaction from developing a team.

Key Responsibilities:

• Overall responsible for all aspects of the kitchen operations
• Lead, inspire, and mentor a team of kitchen staff, including sous chef, CDPs, and kitchen assistants
• Set high standards and ensure consistency in food preparation and presentation
• Strictly maintain all food, health, and hygiene standards on a daily basis
• Collaborate with the Executive Chef to create innovative daily specials that meet the preferences and expectations of our guests at different points of the season
• Maintain strict quality control measures to ensure high standards are maintained
• Train and develop a skilled and motivated team, encouraging a culture of continuous learning and improvement
• Conduct performance evaluations and provide constructive feedback
• Manage inventory, ordering, and stock rotation to minimise waste and maximise cost-efficiency
• Work closely with the front of house team to ensure a seamless dining experience for our guests
• Schedule shifts, paying attention to labour costs, ensuring adequate coverage during peak hours and special events

Essential Requirements:

• Proven experience as a Head Chef
• Extensive experience in a professional kitchen
• Extensive knowledge of culinary techniques, cuisines, and food safety standards
• Experience in managing a diverse team
• Strong leadership and team management skills
• Exceptional creativity and a passion for innovation
• Dedication to food quality and control
• Effective communicator
• Strong organisational and time management abilities
• Ability to thrive in a fast-paced and high-pressured environment
• Knowledge of cost control and budget management
• Strong knowledge of proper food handling and sanitation standards
• An up-to-date Food Hygiene certificate
• Available for the full season (May – October)
• EU Passport Holder