A sous chef is the second-in-command in the hotel kitchen, supporting the head or executive chef in managing daily operations and ensuring that every dish meets the highest standards. Their responsibilities include supervising kitchen staff, assisting in food preparation, and maintaining quality control during service. A sous chef must have strong culinary skills, leadership ability, and the capacity to work efficiently under pressure, especially during Greece’s busy summer season when hotel restaurants are at their peak.

In addition to cooking and supervision, a sous chef often helps with menu planning, inventory management, and enforcing hygiene and safety standards in the kitchen. They act as a bridge between the head chef and the rest of the kitchen team, ensuring smooth communication and coordination. This role is ideal for professionals who are organized, proactive, and eager to develop their leadership skills while contributing to a dynamic and fast-paced hospitality environment.