Chef de Cuisine (S26)

"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 2026 a Chef de Cuisine.

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 daily kitchen activities, ensuring efficient workflow, timely service, and collaboration with front-of-house staff.
• →Lead, train, and mentor kitchen staff, fostering a positive and professional work environment.
• →Ensure consistency in taste, portioning, and plating, maintaining high standards of culinary excellence.
• →Design and update seasonal à la carte menus, incorporating fresh, high-quality ingredients and contemporary culinary trends.
• →Manage food costs, inventory, and waste, optimizing profitability without compromising quality.
• →Source high-quality ingredients, negotiate with suppliers, and maintain optimal stock levels.
• →Enforce food safety regulations, HACCP standards, and cleanliness protocols to maintain a safe and compliant kitchen.
• →Monitor guest preferences and feedback, making necessary adjustments to enhance the dining experience.

• 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.

All applications will be acknowledged and treated as strictly confidential.