Chef de Partie, Costa Navarino (2027)

Be Part of Our Story. Grow with Us.

Costa Navarino is a sustainably driven destination in Messinia, on the southwest coast of the Peloponnese, where people, nature, heritage and community come together to create meaningful experiences. Respect for the region, its people and its natural environment is at the heart of everything we do.

Home to four 5-star resorts, The Romanos, a Luxury Collection Resort, The Westin Resort, Costa Navarino, W Costa Navarino and Mandarin Oriental, Costa Navarino, the destination also brings together four signature golf courses, more than 40 restaurants and bars, over 50 retail shops and services, three spa centres, a collection of luxury villas for private ownership, Navarino Agora and a wide range of sporting, cultural and outdoor experiences.

This diversity creates opportunities across many areas of expertise, where associates can grow professionally, broaden their experience, and contribute to the continued evolution of the destination.

We are looking for a Chef de Partie to join our team. In this role, you will have the opportunity to contribute, learn and grow while helping shape the experiences and impact we create across Costa Navarino.

In this position, you will play an active role in the daily kitchen operation, supporting and guiding the team while ensuring smooth and efficient service. You will oversee food preparation and quality, manage stock and costs, and work closely with other departments to deliver high standards and respond to guest needs.

Responsibilities

• Follow food preparation, receiving, storage and handling procedures.
• Check the quality and specifications of raw materials.
• Maintain strong knowledge of menus, station recipes, production methods and presentation standards.
• Handle guest requests and follow procedures for allergies and dietary requirements.
• Complete assigned tasks accurately and within required timeframes.
• Organize and guide the team, allocating tasks according to daily needs.
• Follow Health & Safety, SOPs and Brand Standards, while participating in training and keeping knowledge up to date.

Requirements

• Two-year IEK or technical school diploma in Culinary Arts.
• Good command of Greek and English, both verbal and written.
• Good knowledge of ingredients, recipes and food presentation.
• Good knowledge of allergens and dietary requirements.
• Good computer skills, including Microsoft Office.
• Good knowledge of kitchen equipment and safe operating procedures.
• Knowledge of HACCP documentation and ISO 22000 standards.
• Strong communication and team coordination skills.
• Basic understanding of food cost, inventory and ordering procedures.
• Good knowledge of hot and cold kitchen techniques, including sous vide.