Sani/Ikos Group is an innovative and fast-growing group of luxury resorts in prime beachfront locations in the Mediterranean. Under Sani Resort and Ikos Resorts brands, the Group develops, owns and operates more than 3,450 rooms spread across 12 unique resorts in Greece and Spain, all ranked amongst the best luxury resorts in the world. The Group has secured three additional projects for further expansion of the Ikos brand in Greece (Crete), Spain (Marbella) and Portugal (Algarve), planned to launch between 2026 to 2028. Additionally, a new development, Ikos Kassandra, is underway in Kassandra, Halkidiki (Greece), set to open in 2029. The Group remains committed to continue developing the Sani Resort and Ikos Resorts brands in Greece and abroad. A leader in sustainable hospitality, SIG has an ambitious ESG strategy and agenda and is a member of the United Nations Global Compact. 

Key Responsibilities
Inspection & Evaluation: Conduct regular inspections of products, materials, or services to ensure compliance with established quality standards and specifications.
Testing & Measurement: Perform tests, measurements, and audits using appropriate tools and techniques to verify quality, accuracy, and reliability.
Documentation & Reporting: Maintain detailed records of inspection results, prepare reports, and communicate findings to management for corrective actions.
Compliance & Standards: Ensure all processes meet regulatory, safety, and internal quality requirements; monitor adherence to standard operating procedures.
Continuous Improvement: Identify defects, process inefficiencies, or potential risks and provide recommendations for quality improvements.

Quality Inspector

Key Responsibilities

Technical Operations & Maintenance

Perform preventive and corrective maintenance on refrigeration, cooling, and air conditioning systems.

Inspect, troubleshoot, and repair refrigeration equipment, cold rooms, and cooling units.

Monitor system performance and ensure efficient operation of all refrigeration-related equipment.

Respond promptly to technical breakdowns and operational maintenance requests.

Maintain accurate maintenance records and technical documentation.

Operational Efficiency & Safety

Ensure all refrigeration systems operate in compliance with health, safety, and environmental regulations.

Monitor refrigerant levels, temperatures, and system controls to maintain operational efficiency.

Support energy-saving initiatives and optimize equipment performance.

Identify potential technical risks and recommend corrective actions.

Ensure proper handling and storage of tools, equipment, and refrigerants.

Preventive Maintenance & Quality Assurance

Execute scheduled preventive maintenance plans according to resort standards.

Conduct regular inspections of refrigeration and cooling systems across the resort.

Ensure all maintenance activities are completed according to technical standards and manufacturer guidelines.

Support quality assurance initiatives related to engineering and maintenance operations.

Assist in maintaining operational continuity during high occupancy periods.

Collaboration & Communication

Coordinate with Engineering, Housekeeping, Kitchen, and Food & Beverage teams regarding technical support requirements.

Communicate technical issues and maintenance updates effectively to supervisors and operational departments.

Support external contractors and suppliers during technical interventions when required.

Participate in operational meetings and contribute to continuous improvement initiatives.

Compliance & Resort Standards

Ensure compliance with company policies, HACCP standards, and safety procedures.

Maintain cleanliness and organization within engineering workshops and technical areas.

Follow all resort operational standards and emergency procedures.

Support sustainability and environmental initiatives within the Engineering Division.



Refrigeration Technician

Daily Operations: Assist in supervising daily housekeeping activities to ensure all guest rooms and public areas meet cleanliness standards.
Team Supervision: Support, train, and motivate housekeeping attendants and supervisors to maintain high performance.
Quality Control: Inspect rooms and public areas to ensure they meet hotel standards and address any issues promptly.
Inventory & Supplies: Help manage housekeeping supplies, linen stock, and coordinate orders as needed.
Guest Satisfaction: Handle guest requests or complaints related to housekeeping promptly and professionally.
Compliance: Ensure the team follows health, safety, and hygiene standards.
Reporting: Report maintenance issues and assist the Housekeeping Manager in administrative tasks and scheduling.

Assistant Housekeeping Manager

Key Responsibilities

Kitchen Operations: Support the Head Chef in managing daily kitchen operations to ensure smooth and efficient service.
Team Supervision: Lead, train, and motivate chefs de partie, commis, and kitchen employees to maintain high performance.
Food Preparation: Oversee food preparation and presentation to ensure dishes meet quality and consistency standards.
Stock & Cost Control: Monitor inventory, place orders, and help control food costs and waste.
Hygiene & Safety: Ensure all kitchen activities comply with health, safety, and hygiene standards.
Quality Standards: Step in for the Head Chef when needed, maintaining standards and solving any kitchen issues.

Qualifications & Experience
•	Previous experience as a Sous Chef or Senior Chef de Partie.
•	Strong leadership, training, and organizational skills.
•	Excellent knowledge of culinary techniques and kitchen operations.
•	Ability to work well under pressure and maintain consistency.
•	Commitment to hygiene, safety, and high-quality food standards.


Sous Chef

Key Responsibilities

Kitchen Operations: Support the Head Chef in managing daily kitchen operations to ensure smooth and efficient service.
Team Supervision: Lead, train, and motivate chefs de partie, commis, and kitchen employees to maintain high performance.
Food Preparation: Oversee food preparation and presentation to ensure dishes meet quality and consistency standards.
Stock & Cost Control: Monitor inventory, place orders, and help control food costs and waste.
Hygiene & Safety: Ensure all kitchen activities comply with health, safety, and hygiene standards.
Quality Standards: Step in for the Head Chef when needed, maintaining standards and solving any kitchen issues.

Qualifications & Experience
•	Previous experience as a Sous Chef or Senior Chef de Partie.
•	Strong leadership, training, and organizational skills.
•	Excellent knowledge of culinary techniques and kitchen operations.
•	Ability to work well under pressure and maintain consistency.
•	Commitment to hygiene, safety, and high-quality food standards.

Quality Inspector

Job description

Requirements

About the company

Offers from Sani / Ikos Group