Chef de Cuisine A la carte Restaurant (EllaHelea-S27)

"Ella” means ‘come’ in Greek. A heartfelt invitation to explore, connect, and feel inspired. At Ella Resorts, we open our doors to a world where every moment becomes a cherished memory. We reimagine the art of resort living for the modern lifestyle traveler. Those who seek not just a destination, but a meaningful journey. Our curated collection of beachfront retreats, set across some of the Mediterranean’s most iconic shores, invites you to embrace adventure, unwind in style, and discover the true essence of summer living. 

In order to support our rapid growth we are seeking to hire for 2027 a Chef de Cuisine a la carte Restaurant.

The Chef de Cuisine is responsible for overseeing all culinary operations in the à la carte restaurant, ensuring high-quality food preparation, presentation, and consistency. This role involves menu development, kitchen staff management, cost control, and compliance with hygiene and safety standards. The Chef de Cuisine plays a key role in creating an exceptional dining experience that aligns with the hotel's brand and guest expectations.

• →Oversee the daily operation of the À La Carte Restaurant kitchen, ensuring the highest standards of food quality, presentation, consistency, and guest satisfaction.
• → Ensure the successful execution of menus, recipes, presentation standards, and culinary concepts developed by the Corporate Culinary Team and Executive Chef.
• →Maintain absolute consistency in food preparation and presentation according to established brand standards and approved recipes.
• →Collaborate closely with Corporate Chefs and Executive Chef during menu rollouts, seasonal updates, promotions, and special culinary initiatives.
• → Monitor recipe compliance, portion control, and presentation standards to safeguard product consistency and guest satisfaction.
• →Train and develop kitchen associates to ensure all menu items are prepared exactly as specified by company culinary guidelines.
• →Provide operational feedback regarding menu performance, guest preferences, product quality, and execution opportunities while adhering to approved culinary direction.
• → Manage, motivate, train, and develop a brigade of more than 10 culinary associates, fostering a positive and performance-driven culture.
• →Control food costs, minimize waste, and maximize kitchen productivity while maintaining quality standards.
• → Ensure full compliance with HACCP procedures, food safety regulations, and company hygiene standards.
• →Conduct regular training sessions and performance evaluations for kitchen associates.
• →Manage inventory, ordering, stock control, and supplier quality standards.
• →Monitor guest feedback and work proactively to continuously improve the dining experience.
• →Coordinate closely with Restaurant Management and other operational departments to ensure seamless service delivery.
• →Maintain exceptional cleanliness, organization, and safety standards throughout all kitchen areas.
• →Support the achievement of departmental objectives relating to guest satisfaction, quality scores, profitability, and team engagement.

• Minimum 2 years of experience as a Chef de Cuisine, Sous Chef, or in a similar leadership role in an à la carte restaurant.
• Degree or diploma in Culinary Arts or a related field.
• Proven experience in menu development and cost control.
• Knowledge of international and modern culinary trends.
• HACCP or equivalent food safety certification.
• Experience in a hotel environment is preferred.
• Strong leadership and team management skills.
• Creativity and passion for culinary excellence.
• Excellent organizational and multitasking abilities.
• Attention to detail and high standards of quality.
• Ability to work under pressure in a fast-paced environment.