Group Executive Chef

Mayor Hospitality Management is one of the fastest-growing hotel management companies in Greece, offering a 360⁰ consultation & solution approach for hotels.

By investing in experienced personnel with proven efficiency , our team of experienced professionals are the drive behind our vision to provide innovative and tangible guidelines that help hotels to penetrate the market and maximize their financial results.

We believe in our human resources and assist our people in evolving and enhancing their skills and abilities through clear goal setting, guidance, and open communication.

Mayor Hospitality Management is expanding its portfolio extremely dynamically. Thus, we are seeking talented collaborators to join our team and contribute to the achievement of our goals.

Position Description: Group Executive Chef

The Group Executive Chef is responsible for the proper operation of all kitchens within the Group’s restaurants, continuous cost monitoring, report preparation, as well as the implementation of HACCP, ISO, and Health & Safety standards

Duties and Responsibilities:

  • Responsible for the development and presentation of the menus for all Group restaurants
  • In the case of external collaborators, responsible for shaping the menus of the Group’s restaurants, ensuring the faithful compliance with the guidelines of external partners
  • Cost estimation for all menu items in collaboration with the Procurement Manager
  • Monitoring and cost control of raw materials in collaboration with the Accounting and Procurement department
  • Monitoring the payroll cost of all departments under responsibility within the Group in collaboration with the Payroll department
  • Contribution to the pricing of all restaurant menus
  • Collaboration with the architectural team for the efficient design of areas under responsibility in the Group’s hotels
  • Collaboration with the Procurement team and proposals for all necessary equipment for the proper operation of the departments under responsibility
  • Collaboration with the Human Resources department to find employees for the departments under responsibility
  • Participation in the annual budgeting of the Group’s hotels
  • Responsible for compliance with HACCP & ISO systems in the departments under responsibility
  • Responsible for the implementation of Health & Safety procedures in the departments under responsibility
  • Continuous monitoring of the smooth operation of all catering departments

Candidates must possess the following qualifications:

  • Degree in Tourism or recognized culinary school
  • Minimum 3 years of experience in a similar position in 4* or 5* hotels with both A la Carte and B.B & H.B operations
  • Cost control knowledge
  • Knowledge of HACCP & ISO systems
  • Very good knowledge of the Microsoft Office
  • Excellent knowledge of the English language

The ideal candidate is someone who:

  • Possesses a sense of responsibility, consistency, and commitment to results.
  • Has strong administrative and organizational skills
  • Has excellent communication skills and is characterized by discretion
  • Is a team player and collaborates effectively with colleagues
  • Can work under pressure
  • Is goal-oriented
  • Has the ability to take initiative

The company offers:

  • Permanent employment
  • Accommodation if needed
  • Competitive compensation package based on the candidate’s qualifications in an excellent working environment
  • Career development opportunities
  • Continuous training

The CV should be sent to the following email addresses: and



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