Executive Chef, Conrad Corfu

About Us At Numo Hotels & Resorts, we exist to redefine the essence of hospitality through a New Modern approach - that’s what our name, NUMO, stands for. It’s a philosophy that combines sophisticated simplicity and a strong sense of place with fresh ideas, where every detail is created with today’s traveler in mind. We design destinations that feel both grounded in culture and forward-thinking, offering experiences that stay with you. Our portfolio includes Numo Ierapetra (Curio Collection by Hilton), Numo Mykonos and Conrad Corfu (opening in 2027), the newest addition to our expanding family destinations. In recognition of our commitment to a positive and empowering workplace, Numo Hotels & Resorts has been officially certified as a Great Place to Work for November 2025–2026 . Conrad Corfu Conrad Corfu, opening in 2027, is the latest addition to the Numo Hotels & Resorts portfolio. More than a place to stay, it’s a destination where authentic Corfiot heritage meets stylish modern living, designed to connect people with culture, nature, and each other. Key Responsibilities Lead, organize, and supervise all culinary operations across all outlets and kitchen teams of the hotel. Design, plan, and implement menus aligned with the hotel’s culinary vision and brand identity, ensuring creativity, seasonality, and profitability. Ensure the consistent quality, taste, and presentation of all dishes served throughout the property. Develop and monitor food cost control, waste management, and portioning procedures to achieve budgetary targets. Collaborate closely with the F&B Manager and General Manager to align culinary offerings with guest expectations and business objectives. Plan and oversee purchasing, stock control, and inventory management for all food products and kitchen equipment. Supervise the maintenance, cleanliness, and functionality of kitchen equipment and facilities. Ensure full compliance with HACCP standards, hygiene regulations, and all applicable health and safety protocols. Recruit, train, mentor, and evaluate culinary staff, fostering professional growth and a culture of teamwork and respect. Conduct regular performance reviews and ensure ongoing development and motivation of the kitchen teams. Maintain strong relationships with suppliers, ensuring quality and cost-effectiveness in all procurement activities. Monitor market trends and continuously improve menus, presentation, and techniques to keep the culinary offerings innovative and competitive. Represent the culinary department in internal meetings and collaborate with other departments to ensure smooth operational flow. Requirements Minimum 5 years of experience as an Executive Chef or similar senior culinary leadership role in a 5-star hotel or luxury resort environment. Diploma or degree in Culinary Arts from an accredited institution. Strong leadership and people management skills, with the ability to inspire and guide large teams.…