Chef de Partie | Parilio, a Member of Design Hotels (Season 2026)

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.
• Participate in regular kitchen meetings and actively contribute to continuous improvement initiatives.

Requirements

• Minimum of three years of experience in a similar role, preferably within a luxury hotel, resort, or high-end dining environment.
• Degree or diploma in Culinary Arts or a related field.
• Good command of the English language.
• Strong knowledge and commitment to food safety, hygiene, and sanitation standards.

Candidate’s Profile:

• Strong communication and interpersonal skills.
• Excellent organizational and time management abilities.
• Ability to work effectively under pressure and manage multiple tasks.
• Flexibility and adaptability in a fast-paced operational environment.
• Passion for culinary excellence and delivering exceptional guest experiences.
• Pleasant, team-oriented, and customer-focused personality.

Benefits

At Empiria Group, our hotels are more than workplaces — they are environments where people grow, evolve, and find purpose.

• Staff accommodation with Wi-Fi and air conditioning.
• Half-board meal plan (Breakfast & Lunch).
• Continuous training and development opportunities.
• Career growth opportunities within Empiria Group and across Marriott International properties worldwide.

At Empiria Group we are proud to foster Equal Employment Opportunities regardless of race, color, ethnicity, religion, gender, age, disability, or sexual orientation. All applications are considered strictly confidential. After careful consideration of all the resumes received, we will only contact the candidates who meet the requirements of the job to arrange an interview. ​

You provide the Talent!

We provide the Space for Opportunity and Growth!