ChefdePartie

**About us** **Empiria Group** owns, manages, and operates a distinctive collection of luxury hotels and villas, members of **The Luxury Collection** and **Design Hotels™ by Marriott International** , located in some of Greece’s most iconic destinations: **Santorini, Paros, and the Peloponnese**. With more than **30 years of expertise** and a team of over **400 associates** , Empiria Group is driven by a shared purpose: **to create space for joy through elevated hospitality experiences**. Our culture is shaped by four core values — _finding joy, always elevating, exuding passion, and leading with purpose_ — guiding everything we do. At Empiria Group, hospitality is more than a profession. It is a craft, a mindset, and a journey of continuous growth. **Role Overview** The **Chef de Partie** is responsible for ensuring the efficient and high-quality operation of the assigned kitchen section, consistently maintaining and enhancing culinary standards, profitability, and team development. The role supports the overall kitchen performance by delivering excellence in food quality, hygiene, and operational discipline. **Key Accountabilities** * Oversee the preparation, cooking, and presentation of dishes to ensure consistency, quality, and adherence to established standards. * Supervise, train, and support junior kitchen team members, including Demi Chef de Partie and Commis Chefs, providing guidance on preparation techniques and best practices. * Ensure strict compliance with food safety, hygiene, cleanliness, and health & safety standards at all times. * Monitor inventory levels, control food costs, and place orders for food and kitchen supplies as required. * Assist the Head Chef and Sous Chef with menu planning, recipe development, and seasonal offerings. * Ensure timely, efficient, and well-coordinated food preparation during service periods. * Maintain cleanliness, organization, and proper use of all workstations and kitchen equipment during and after service. * Parti