Junior Sous Chef - MAKRIS Restaurant at Domes of Elounda

A place to begin. A place to belong. 

Great hospitality is personal. It lives in the people who notice, care and lead the way. At Domes Resorts, we create moments our guests never forget and a workplace where talented people make their mark and build lasting careers. 

We are one of the most awarded lifestyle hospitality groups in Greece and one of the fastest growing in Europe, with new openings almost every year. A growing portfolio of distinctive brands, affiliations with Marriott and Hilton, and handpicked destinations from Crete, Rhodes, the Ionian Islands, Chalkidiki and the Cyclades to Athens, Portugal and Spain. 

MAKRIS in Domes of Elounda

Domes Resorts lands in Elounda, introducing a degustation restaurant located in Domes of Elounda, Autograph Collection Resort. Our talented, Michelin Starred Chef Patron Petros Dimas, alongside with a team of culinary experts will create the ultimate fine dining experience based on Greek creative cuisine.

About the role 

As Junior Sous Chef at Makris Restaurant of Domes of Elounda, you will support the Sous Chef and Head Chef in running the kitchen, taking responsibility for your own shift or section. It is the first step into kitchen leadership: you will lead by example on the line, keep standards consistent, coach the team and step in for the Sous Chef when needed, while building the skills to grow into a Sous Chef role.

**Important:
Only candidates with proven Michelin-starred restaurant experience or equivalent high-end fine-dining background will be considered.

What you will do 

Shift and section leadership 

• Run your assigned shift or section, making sure stations are set up, mise en place is ready and service runs smoothly. 

• Lead the line during service, keeping dishes on time, consistent and to our recipes, portion sizes and presentation standards. 

• Step in for the Sous Chef when they are not on shift and keep the Head Chef informed of any issues. 

Team support and coaching 

• Give clear daily instructions to the cooks and kitchen team and support them during busy services. 

• Coach cooks on techniques, food handling and safety procedures, and share feedback with the Sous Chef on team performance. 

• Help the Sous Chef prepare schedules and task allocation. 

Food safety and stock 

• Ensure correct handling, storage and labelling of ingredients to prevent cross contamination. 

• Carry out daily hygiene and temperature checks for your section and complete the food safety records. 

• Check deliveries, monitor stock in your section and prepare order requests for the Sous Chef. 

Menus and ideas 

• Help prepare specials and seasonal dishes under the guidance of the Sous Chef and Head Chef. 

• Share ideas to improve recipes, reduce waste and make the kitchen more efficient.