Executive Chef (m/f) / Küchenchef (m/w)

We believe that traveling and hospitality should leave a lasting positive impact on the mind, body, and soul. We are a young and dynamic hospitality company that understands the value of time with friends and loved ones. We make a conscious choice towards sustainability and well-being, and the luxury of time and space. We want to be the first choice for anyone who seeks respite and refuge from the boring, the stressful, and the unsustainable. That‘s why we define hospitality differently: while all of our decisions should be made with the community and needs of our guests in mind, we always strive to create a community that we want to be part of and that improves the world around us. Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant Follows the instructions and recommendations from the immediate superiors to complete the daily tasks Coordinates daily tasks with the Sous Chef Responsible for supervising junior chefs or commis Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met Ensure that the production, preparation and presentation of food are of the highest quality at all times Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation Follows good preservation standards for the proper handling of all food products at the right temperature Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business Checks periodically expiry dates and proper storage of food items in the section Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment Daily feedback collection and reporting of issues as they arise Assess quality control and adhere to hotels service standards Fluent in English & Italian is a must. Has to be able to effectively communicate both verbally and written, with all levels of employees and guests in an attentive, friendly, courteous and service oriented manner Proven work as a Chef de Partie with a minimum experience of 2-3 years in this position and or minimum of 1 year supervisory experience Strong communication (both written and oral) Must be computer literate and proficient with MS Office Word and Excel Must be flexible in terms of scheduling as per the demands of the business Attends all hotel required meetings and training Maintains regular attendance in compliance with Aethos Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel Comply with Aethos Hotel Standards and regulations to encourage safe and efficient hotel operations Previous hotel or luxury brand experience preferred Application must be in English. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.