EXECUTIVE CHEF:

EXECUTIVE CHEF:

NEMA Design Hotel & Spa member of Small Luxury Hotels of the World is looking for a talented, passionate and commercially minded Executive Chef to lead the culinary operations of the hotel.

As our culinary operation continues to evolve, we are looking for a hands-on leader who combines creativity and a strong culinary identity with excellent organizational, leadership and cost-control skills.

The ideal candidate will be responsible for developing distinctive food concepts, building and mentoring a high-performing kitchen team, and delivering consistently high standards across our restaurants and dining experiences.

THE CULINARY VISION
The role will focus on developing two distinct restaurant identities:
RIZES – Cretan Gastronomy
An interpretation of Cretan cuisine, rooted in quality ingredients, authentic flavours, simplicity and seasonality. The focus is on letting the ingredients speak for themselves, with well-executed dishes, generous attention to portioning and an accessible, appealing menu.

NALEMA – Contemporary Fusion Restaurant
A contemporary fusion concept with a broader international outlook, drawing inspiration from worldwide cuisines, while allowing room for creative combinations and fusion influences. The philosophy is based on quality ingredients, clean flavours, simplicity and versatility, with a menu designed to work seamlessly from daytime and pool service through to evening à la carte dining.

Neither concept is intended to be fine dining. Our ambition is to deliver high-quality, distinctive and commercially successful restaurant experiences that guests genuinely enjoy.

The Executive Chef will also oversee the culinary standards and kitchen operations supporting the hotel's wider food offering, including breakfast & dinner buffet style at the main restaurant Euphoria, pool and beach service, room service and special events.

KEY RESPONSIBILITIES
• Culinary Development: Create and evolve menus that reflect the individual identity of each restaurant while responding to guest expectations, seasonality and market trends.
• Kitchen Leadership: Lead, motivate and develop the kitchen team, establishing clear responsibilities, strong communication and a culture of accountability.
• Operational Excellence: Organize daily kitchen operations, production planning, preparation schedules and service execution across all relevant outlets.
• Food Quality & Consistency: Establish standardized recipes, portion specifications, presentation standards and quality-control procedures.
• Financial Performance: Manage food costs, purchasing, yields, waste, inventory and portion control, ensuring a strong balance between product quality and profitability.
• Menu Engineering: Evaluate menu performance, ingredient utilization and contribution margins to support commercially sound decisions.
• Training & Development: Coach and mentor the team, build technical capabilities and establish consistent working standards.
• Supplier Management: Work closely with the purchasing team and suppliers to ensure product quality, consistency and effective cost management.
• Events & Guest Experiences: Develop culinary offerings for special events and experiences that complement the identity of each restaurant.
• Cross-Departmental Collaboration: Work closely with the Hotel Manager and other department heads to align the culinary operation with the hotel's overall guest experience and business objectives.

THE IDEAL CANDIDATE
• Proven experience as an Executive Chef or in a senior kitchen leadership position within an upscale hotel or multi-outlet restaurant operation.
• Strong knowledge of contemporary cuisine, with a genuine understanding of Greek and Cretan ingredients and culinary traditions.
• The ability to develop two distinct culinary concepts without compromising simplicity, consistency or commercial appeal.
• A hands-on leadership style, with the ability to lead service, support the team and maintain a strong presence in the kitchen.
• Strong knowledge of food costing, menu engineering, purchasing, inventory management and kitchen productivity.
• Proven experience in recruitment, team development, training and kitchen organization.
• Excellent organizational skills and the ability to manage multiple outlets and different service periods.
• A creative mindset combined with commercial awareness, sound judgment and a practical approach to problem-solving.
• Strong communication and interpersonal skills, with a collaborative and professional attitude.

WHAT WE OFFER
• The opportunity to shape and develop the culinary identity of an evolving hospitality operation in Crete.
• A leadership role with meaningful involvement in menu development, kitchen structure and team building.
• The opportunity to work across distinct restaurant concepts and a variety of guest dining experiences.
• A professional environment that values creativity, quality, operational excellence and continuous development.
• A competitive remuneration package, based on experience and qualifications.