As Restaurant Supervisor at Aulus Lindos Rhodes, you will support the Restaurant Manager or Operations Manager in running the outlet day to day, ensuring high standards of service, food quality, and leadership.
Compensation
Competitive salary and benefits (shared before your first interview)
Responsibilities
Welcome guests on arrival and seat them according to their preferences or any special needs
Stay visible on the restaurant floor, keep service efficient and address any guest concerns immediately
Share information on menu items, daily specials and promotions, and upsell where appropriate
Support the smooth running of the outlet, including staffing levels, inventory and cash handling
Run shift briefings so the whole team knows about VIPs, special occasions, daily specials and guest allergies or dietary requirements
As Cook C at Domes Novos Santorini, you will start your culinary career in a professional kitchen, gaining hands on experience across kitchen operations, building core cooking skills and learning food safety practice.
Responsibilities
Clean and prepare ingredients such as vegetables, meat and fish, and prepare components for dishes
Follow hygiene and food safety rules strictly during preparation and storage, preventing cross contamination
Support the chefs with tasks such as frying, grilling and boiling
Carry out simple cooking under the guidance of senior chefs, keeping dishes consistent
Prepare ingredients according to the chefs' instructions and the right proportions
Requirements
Culinary degree or equivalent certification from a recognised school
A key member of the culinary team, preparing high quality dishes, upholding kitchen standards, and helping the kitchen run efficiently.
Compensation
Competitive salary and benefits (shared before your first interview)
Responsibilities
Prepare and cook a wide range of dishes with a focus on quality, taste and presentation, following standard recipes and portion sizes.
Monitor quality throughout cooking, tasting dishes and adjusting seasoning and ingredients as needed.
Work with the Head Chef or Executive Chef on new dishes and help deliver seasonal and special menus, adapting to guest preferences and dietary requirements.
Coordinate with the kitchen team for timely service.
Mentor and train less experienced cooks and kitchen team members.
Requirements
Culinary degree or equivalent certification from a recognised culinary school
Prepare and cook menu items, support daily kitchen operations, maintain food safety and quality standards, and collaborate with chefs and F&B staff to deliver exceptional guest experiences.
Responsibilities
Prepare and cook menu items according to recipes, portioning guidelines, presentation standards, and food safety requirements.
Support daily kitchen operations across restaurant dining, breakfast service, banquets, catering, room service, and special events.
Assist with food preparation tasks including chopping, prepping ingredients, cooking, plating, and station setup.
Maintain consistency, quality, and presentation standards across all food items and guest orders.
Ensure kitchen workstations remain clean, organized, stocked, and operational throughout shifts.
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