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 Sous Chef at Makris Restaurant of Domes of Elounda, you will be second in command to the Head Chef or Chef de Cuisine. You will oversee the preparation and presentation of dishes, supervise the kitchen team and make sure our culinary standards are met every day, bringing culinary expertise, organisation, leadership and a deep understanding of kitchen operations. 

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

What you will do 

Kitchen operations 

• Support the Head Chef in daily kitchen management, including schedules, task allocation, workflow and the development of creative, seasonal menus that meet guest preferences and dietary requirements. 

• Oversee and take part in preparing, cooking and plating dishes to our recipes and standards, with correct portion control and presentation. 

• Check ingredients regularly for freshness, quality and food safety, monitor stock and work with suppliers to keep the right levels. 

Team leadership 

• Supervise the team during service, delegate effectively and keep the work environment positive and productive. 

• Train the team in cooking techniques, food handling and safety procedures, building a culture of continuous learning. 

• Work with HR on recruitment and traineeship programmes. 

Food safety and stock 

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

• Carry out regular kitchen audits and hygiene inspections and resolve any issues. 

• Help manage kitchen stock efficiently. 

Creativity and innovation 

• Stay up to date with culinary trends, techniques and best practice, and contribute to menu innovation. 

• Experiment with new ingredients and methods to enhance the menu and dining experience. 

• Share feedback and ideas with the Head Chef on menu improvements and kitchen efficiency.