Chef De Cuisine

Sunset Hospitality Group (SHG) is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more. SHG operates 111 properties in 26 countries with a commitment to deliver authentic and diverse hospitality experiences that bring people together, all around the world. Ammos is Sunset Hospitality Group's tribute to traditional Greek island cuisine, set in a chic coastal setting alongside Azure Beach. Ammos — meaning "sand" in Greek — brings the relaxed, authentic spirit of the Greek islands to the table, pairing honest, ingredient-led Greek cooking with a warm, easygoing atmosphere. We are looking for an experienced Chef de Cuisine to lead Ammos's kitchen, owning the full culinary operation and delivering authentic, high-quality Greek cuisine consistently across service. Key Responsibilities: • Lead and manage all kitchen operations at Ammos, holding full accountability for food quality, consistency, and presentation. • Own menu development and evolution, staying true to authentic Greek culinary traditions while keeping the offering fresh and relevant. • Source and manage relationships with suppliers, ensuring high-quality, authentic ingredients. • Lead, train, and develop the kitchen brigade, building a strong, disciplined team. • Manage kitchen P&L elements — food cost, wastage, labor efficiency, and ordering. • Lead service during high-volume peak periods, including weekend brunch and evening service. • Ensure full compliance with HACCP, food safety, and hygiene standards throughout the kitchen. • Collaborate with restaurant management on event menus, private bookings, and seasonal offerings. • Report to the Group Executive Chef/F&B leadership on kitchen performance and initiatives. Ideal Candidate: • Minimum 5-6 years' culinary experience, including at least 2-3 years as a Head Chef, or senior Sous Chef leading a kitchen independently. • Strong, authentic background in Greek cuisine — training, heritage, or extensive professional experience preferred. • Experience within luxury hotels, fine dining, or high-end restaurant/beach club venues. • Proven ability to lead a kitchen end-to-end, including menu ownership and P&L accountability. • Strong leadership, organizational, and communication skills. • Good English communication skills; Greek an advantage. • Flexible to work shifts, weekends, and public holidays in a fast-paced hospitality environment. Show more Show less

Minimum 5-6 years' culinary experience, including at least 2-3 years as a Head Chef, or senior Sous Chef leading a kitchen independently. Strong leadership, organizational, and communication skills. Good English communication skills; Greek an advantage. Flexible to work shifts, weekends, and public holidays in a fast-paced hospitality environment.

Lead and manage all kitchen operations at Ammos, holding full accountability for food quality, consistency, and presentation. Own menu development and evolution, staying true to authentic Greek culinary traditions while keeping the offering fresh and relevant. Source and manage relationships with suppliers, ensuring high-quality, authentic ingredients. Lead, train, and develop the kitchen brigade, building a strong, disciplined team. Manage kitchen P&L elements — food cost, wastage, labor efficiency, and ordering. Lead service during high-volume peak periods, including weekend brunch and evening service. Ensure full compliance with HACCP, food safety, and hygiene standards throughout the kitchen. Collaborate with restaurant management on event menus, private bookings, and seasonal offerings. Report to the Group Executive Chef/F&B leadership on kitchen performance and initiatives.