Cluster Executive Chef - Franchise

• Direct and oversee all culinary operations for both properties, ensuring alignment with

• Develop and implement creative menus and seasonal offerings tailored to each venue’s

• Lead menu engineering and cost control initiatives to achieve budgeted food cost

• Maintain the highest standards of food presentation, taste, hygiene, and safety across all

• Recruit, train, and develop culinary teams across both properties, fostering a culture of

• Collaborate with the Food & Beverage Management team to design signature experiences

• Conduct regular kitchen inspections, audits, and quality checks to ensure consistency and

• Partner with procurement to source premium, sustainable, and locally inspired

• Manage kitchen budgets, labor costs, and resource allocation across both hotels

• Stay ahead of industry trends, integrating modern techniques and concepts into the

• Proven track record in managing multi-outlet operations, banqueting, and high-end

• Strong leadership and people management skills with the ability to inspire and mentor

• In-depth knowledge of cost control, menu engineering, and food safety management

• Creativity and passion for culinary innovation while respecting brand standards.

• Fluency in English & preferably Greek (additional languages are an asset).

• A professional and supportive working environment.
• Clear prospects for career progression within the company, including involvement in strategic decision-making.
• Additional benefits such as performance bonuses, extra leave days, and achievement-based incentives.
• Opportunities to actively contribute to shaping the company’s strategy.
• Exciting projects and challenges to further develop, grow, and strengthen the group.

Hilton