Cook A - Μάγειρας Α at Domes Resorts & Reserves

, Peloponnese, Western Greece and the Ionian, Greece -

Full Time

Start Date

Immediate

Expiry Date

01 Jul, 26

Salary

0.0

Posted On

02 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary techniques, Food safety, Sanitation regulations, Menu development, Team coordination, Mentoring, Time management, Communication, MS Office, High-volume cooking, Fine dining, Quality control, Kitchen organization, Adaptability

Industry

Hospitality

Description

Cook A Welcome to Domes! Domes Resorts is one of the most awarded and leading lifestyle hospitality brands in Greece, and one of the fastest up-and-coming in Europe. With presence in Crete, Ionian Islands, Chalkidiki, Cyclades, Athens and Portugal, all our destinations have been handpicked with a culture to share and inspire by creating curated concepts and signature experiences through our 4 innovative brands and our affiliation with the biggest hospitality brands like Marriott & Hilton. Our people constitute a key element of our success. We strongly support the power of our team, offering young people the chance to grow and own their career journey in a progressive & innovative working environment with passion, humbleness, and perseverance. Teamwork, integrity and career development are only some of the reasons that close to 2000 employees, each year, trust their future with us. Domes Aulus Zante We are currently hiring for our 5* resort Domes Aulus Zante, Autograph Collection Hotels, an ultimate luxury experience, located in Zante. Cook A The Role: At Domes Resorts the Cook A position is integral to the culinary team, responsible for preparing high-quality meals, ensuring adherence to kitchen standards, and contributing to the overall efficiency of kitchen operations. This role also requires advanced cooking skills, creativity, and a commitment to food safety. Some of the responsibilities: Kitchen Operations Services · Prepare and cook a diverse range of dishes, focusing on quality, taste, and presentation following as well standardized recipes and adjusting portion sizes as necessary. · Monitor food quality throughout the cooking process to ensure consistency, tasting dishes and adjusting seasonings and ingredients as needed. · Collaborate with the Head Chef or the Executive Chef to develop new dishes and assist in executing seasonal and special menus, adapting to guest preferences and dietary restrictions. Team Coordination · Coordinate with other kitchen staff to ensure timely service. · Mentor and train junior cooks and kitchen staff. · Share knowledge of cooking techniques and best practices. Health & Safety Monitoring · Maintain high standards of cleanliness and organization in the kitchen and follow all health and safety regulations to ensure food safety. Useful to have: · Culinary degree or equivalent certification from a recognized culinary institution. · Thorough knowledge of food safety standards, sanitation regulations, and kitchen procedures. · Minimum of 3 years of experience in a professional kitchen, with a focus on high-volume or fine dining environments. · Proven expertise in various cooking techniques and cuisines. · Excellent knowledge of the English language, a second language will be considered a plus. · Computer literacy and very good knowledge of MS Office. What you will bring: · The ability to work under pressure and manage multiple priorities in a fast-paced environment. · Strong organizational and time management skills. · Excellent communication and teamwork abilities. · Ability to build relationships, internal and external, to the hotel and the Company. You will benefit from: · Competitive Remuneration Package · Continuous Training & Development opportunities · Friendly Work environment Domes Resorts is an equal opportunity Employer. All applications will be treated in strict confidentiality. Please note: Only short-listed candidates will be contacted.

Responsibilities

The Cook A is responsible for preparing high-quality meals while ensuring adherence to standardized recipes and kitchen efficiency. They also coordinate with kitchen staff, mentor junior team members, and maintain strict health and safety standards.